Name: Oatmeal Pancakes with Apple Sauce
Ingredients: 100 g Plain wholemeal flour; (3 1/2oz); 50 g Porridge oats; (2oz); 25 g Walnuts; chopped finely; ; (1oz); 1 1/2 ts Baking powder; 1/4 ts Bicarbonate of soda; 2 ts Soft light brown sugar; 15 g Raisins; chopped ( 1/2oz); 1/4 ts Ground cinnamon; 1/4 ts Mixed spice; 125 ml Skimmed milk; (4 floz); 100 g Low-fat natural yogurt; (3 1/2oz); 1 Egg; beaten; 1 ts Polyunsaturated oil; 15 g Polyunsaturated margarine; ( 1/2oz); 375 g Cooking apples; peeled, cored and; ; chopped (12oz); 50 g Caster sugar; (2oz); A pinch of ground cinnamon

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		Sainsbury’s, Sainsbury9	6	servings

INGREDIENTS

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

INSTRUCTIONS

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 ( 1/4 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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