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Oatmeal Pancakes With Apple Sauce




Source of Recipe


Sainbury's


List of Ingredients




General:
100g plain wholemeal flour
50g porridge oats
25g walnuts, chopped finely
1½ x 5ml spoons baking powder
¼ x 5ml spoon bicarbonate of soda
2 x 5ml spoons soft light brown sugar
15g raisins, chopped
¼ x 5ml spoon ground cinnamon
¼ x 5ml spoon mixed spice
125ml skimmed milk
100g natural yogurt
1 medium size egg, beaten
1 x 5ml spoon polyunsaturated oil
15g polyunsaturated margarine

For the apple sauce:
375g cooking apples, peeled, cored and chopped
50g caster sugar
pinch ground cinnamon




Recipe



To make the apple sauce, put the apples, sugar and cinnamon in a saucepan. Add 2 x 15ml spoons 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 x 15ml spoons of the batter per pancake. Do not spread the batter out too much; the pancakes should be about 5mm 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.