Scottish oatmeal pancakes with blueberry sauce

4 servings

Ingredients

Quantity Ingredient
1 teaspoon Arrowroot
150 Ml; (1/4 pint) cold
; water
1 tablespoon Lemon juice
25 grams Sugar; (1oz)
250 grams Frozen blueberries; defrosted (8oz)
75 grams Porridge oats; (3oz)
50 grams Plain wholemeal flour; (2oz)
125 grams Plain flour; (4oz)
1 teaspoon Baking powder
1 pinch Salt
25 grams Caster sugar; (1oz)
1 medium Egg
1 tablespoon Sunflower oil; plus extra for
; frying
250 millilitres Milk; (8fl oz)

Directions

FOR THE SAUCE

FOR THE PANCAKES

To make the sauce, put the arrowroot into a saucepan with 1 teaspoon of water to make a smooth paste. Add the rest of the water, lemon juice, sugar and the blueberries.

Bring to the boil, stirring constantly, then reduce the heat and simmer for 10 minutes until the blueberries are tender.

Meanwhile, make the pancakes by mixing the oats, flour and baking powder together in a bowl.

Make a well in the centre and add the egg, oil and 2 tablespoons of milk.

Mix well, gradually adding the rest of the milk.

Lightly oil a heavy based frying pan. Using 1 tablespoon of batter for each pancake, cook 3 to 4 pancakes at a time over a moderate heat.

Cook for 2 minutes on each side until the pancakes are golden brown.

Serve the pancakes hot with the blueberry sauce.

Converted by MC_Buster.

NOTES : Small Scotch pancakes with oatmeal served with a rich blueberry sauce.

Converted by MM_Buster v2.0l.

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