Oatmeal pancakes with apple sauce

6 servings

Ingredients

Quantity Ingredient
100 grams Plain wholemeal flour; (3 1/2oz)
50 grams Porridge oats; (2oz)
25 grams Walnuts; chopped finely
; (1oz)
1½ teaspoon Baking powder
¼ teaspoon Bicarbonate of soda
2 teaspoons Soft light brown sugar
15 grams Raisins; chopped ( 1/2oz)
¼ teaspoon Ground cinnamon
¼ teaspoon Mixed spice
125 millilitres Skimmed milk; (4 floz)
100 grams Low-fat natural yogurt; (3 1/2oz)
1 Egg; beaten
1 teaspoon Polyunsaturated oil
15 grams Polyunsaturated margarine; ( 1/2oz)
375 grams Cooking apples; peeled, cored and
; chopped (12oz)
50 grams Caster sugar; (2oz)
A pinch of ground cinnamon

Directions

GENERAL

FOR THE APPLE SAUCE

To make the apple sauce, put the apples, sugar and cinnamon in a saucepan.

Add 2 tablespoons water and simmer for 10 minutes or until soft. Beat with a wooden spoon and leave to cool slightly.

Mix together the flour, oats, walnuts, baking powder, bicarbonate of soda, sugar, raisins, cinnamon and mixed spice.

Make a well in the centre of the mixture and add the milk, yogurt, egg and oil. Mix to form a thick batter (This mixture can be made the night before if necessary.)

Melt half the margarine in a non-stick frying-pan and add 2 tablespoons of the batter per pancake. Don''t spread the batter out too much; the pancakes should be about 5mm ( ¼ inch) thick. You can cook up to 4 pancakes at a time in the frying-pan.

Cook the pancakes over a low heat for about 5 minutes or until their undersides are golden brown, then turn them over with a palette knife and cook the other side until golden.

Transfer the pancakes to a warmed plate and keep warm. Melt the remaining margarine in the frying-pan and cook a second batch of pancakes the same way. Serve the pancakes hot with the apple sauce.

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