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