Scottish Oatmeal Pancakes with Blueberry Sauce

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

Original recipe makes 4 servings



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

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