Oatmeal Pancakes With Apple Sauce


100 grams Plain wholemeal flour, (3 ½oz)
50 grams Porridge oats, (2oz)
25 grams Walnuts, chopped finely (1oz)
1 1/2 teaspoons Baking powder
1/4 teaspoon Bicarbonate of soda
2 teaspoons Soft light brown sugar
15 grams Raisins, chopped ( ½oz)
1/4 teaspoon Ground cinnamon
1/4 teaspoon Mixed spice
125 ml Skimmed milk, (4 floz)
100 grams Low-fat natural yogurt, (3 ½oz)
1 Egg, beaten
1 teaspoon Polyunsaturated oil
15 grams Polyunsaturated margarine, ( ½oz)
375 grams Cooking apples, peeled, cored and chopped (12oz)
50 grams Caster sugar, (2oz)
A pinch of ground cinnamon


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. Don''t 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.




6.0 servings


Saturday, December 5, 2009 - 12:26am



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