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Scottish Oatmeal Pancakes with Blueberry




Source of Recipe


Sainbury's


List of Ingredients




For the sauce
5ml spoon arrowroot
150ml cold water
15ml spoon lemon juice
25g sugar
250g frozen blueberries, defrosted

For the pancakes
75g porridge oats
50g plain wholemeal flour
125g plain flour
5ml spoon baking powder
pinch of salt
25g caster sugar
1 medium egg
15ml spoon sunflower oil, plus extra for frying
250ml milk



Recipe



To make the sauce, put the arrowroot into a saucepan with a 5ml spoon 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 x 15ml spoons of milk. Mix well, gradually adding the rest of the milk.

Lightly oil a heavy based frying pan. Using a 15ml spoon 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.