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Name: Scottish Oatmeal Pancakes with Blueberry Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 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

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INGREDIENTS

75 g Porridge oats; (3oz)
; water
1 ts Arrowroot
FOR THE PANCAKES
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)
FOR THE SAUCE
250 g Frozen blueberries;
1 pn Salt
1 tb Lemon juice

Servings

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

NOTES

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Scottish Oatmeal Pancakes with Blueberry Sauce

75 g Porridge oats; (3oz)
 ; water
1 ts Arrowroot
 FOR THE PANCAKES
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)
 FOR THE SAUCE
250 g Frozen blueberries;
1 pn Salt
1 tb Lemon juice

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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Nutrition

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Serving Size: 1 Serving (160g)
Recipe Makes: 4 servings

Calories: 21
Calories from Fat: 11 (52%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.2g
Cholesterol 52.9mg		16 %
Sodium 108.6mg		4 %
Potassium 31.6mg		1 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.2g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 21

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