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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Scottish Sainsbury13 4 Servings

INGREDIENTS

1 t Arrowroot
150 Ml, 1/4 pint cold
water
1 T Lemon juice
25 g Sugar, 1oz
250 g Frozen blueberries
defrosted 8oz
75 g Porridge oats, 3oz
50 g Plain wholemeal flour, 2oz
125 g Plain flour, 4oz
1 t Baking powder
1 pn Salt
25 g Caster sugar, 1oz
1 Egg
1 T Sunflower oil, plus extra
for
frying
250 Milk, 8fl oz

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 195
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 40.9mg
Sodium: 747mg
Potassium: 99mg
Carbohydrates: 39.9g
Fiber: 2.6g
Sugar: 11.7g
Protein: 4.5g


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