Scottish Oatmeal Pancakes with Blueberry Sauce

Scottish Oatmeal Pancakes with Blueberry Sauce Ingredients

FOR THE SAUCE	50 g Plain wholemeal flour; (2oz)
1 ts Arrowroot	125 g Plain flour; (4oz)
150 Ml; (1/4 pint) cold	1 ts Baking powder
; water	1 pn Salt
1 tb Lemon juice	25 g Caster sugar; (1oz)
25 g Sugar; (1oz)	1 md Egg
250 g Frozen blueberries;	1 tb Sunflower oil; plus extra
FOR THE PANCAKES	; frying
75 g Porridge oats; (3oz)	250 ml Milk; (8fl oz)

Instructions for Scottish Oatmeal Pancakes with Blueberry Sauce

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.

Main Ingredient: CakeCuisine: Uncategorized

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