Oatmeal pancakes with apple sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Plain wholemeal flour; (3 1/2oz) |
| 50 | grams | Porridge oats; (2oz) |
| 25 | grams | Walnuts; chopped finely |
| ; (1oz) | ||
| 1½ | teaspoon | Baking powder |
| ¼ | teaspoon | Bicarbonate of soda |
| 2 | teaspoons | Soft light brown sugar |
| 15 | grams | Raisins; chopped ( 1/2oz) |
| ¼ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Mixed spice |
| 125 | millilitres | Skimmed milk; (4 floz) |
| 100 | grams | Low-fat natural yogurt; (3 1/2oz) |
| 1 | Egg; beaten | |
| 1 | teaspoon | Polyunsaturated oil |
| 15 | grams | Polyunsaturated margarine; ( 1/2oz) |
| 375 | grams | Cooking apples; peeled, cored and |
| ; chopped (12oz) | ||
| 50 | grams | Caster sugar; (2oz) |
| A pinch of ground cinnamon | ||
Directions
GENERAL
FOR THE APPLE SAUCE
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 ( ¼ 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.
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