Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
GENERAL
- 100 g Plain wholemeal flour; (3
- 50 g Porridge oats; (2oz)
- 25 g Walnuts; chopped finely
- ; (1oz)
- 1/4 ts Bicarbonate of soda
- 2 ts Soft light brown sugar
- 15 g Raisins; chopped ( 1/2oz)
- 1/4 ts Mixed spice
- 125 ml Skimmed milk; (4 floz)
- 100 g Low-fat natural yogurt; (3
- 1 ts Polyunsaturated oil
- 15 g Polyunsaturated margarine; (
FOR THE APPLE SAUCE
Preparation
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. Dont 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
