Scottish Oatmeal Pancakes with Blueberry Sauce

Scottish Oatmeal Pancakes with Blueberry Sauce 

SCOTTISH OAT MEAL Ingredients

 FOR THE SAUCE

1 ts Arrowroot

150 Ml; (1/4 16 ounces) cold; water

1 tb Lemon juice

25 g Sugar; (1oz)

250 g Frozen blueberries;

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; in addition to extra; broiling

250 ml Milk; (8fl oz)

SCOTTISH OAT MEAL INSTRUCTIONS

 To make the sauce, put the arrowroot into a pot with 1 teaspoon of water to make a smooth glue. Add the remainder of the water, lemon juice, sugar and the blueberries. Bring to the bubble, mixing continually, then, at that point, decrease the hotness and stew for 10 minutes until the blueberries are delicate.

In the mean time, make the flapjacks by blending the oats, flour and baking powder together in a bowl. Make a well in the middle and add the egg, oil and 2 tablespoons of milk. Blend well, continuously adding the remainder of the milk. Daintily oil a weighty based griddle. Involving 1 tablespoon of hitter for every hotcake, cook 3 to 4 flapjacks all at once over a moderate hotness. Cook for 2 minutes on each side until the hotcakes are brilliant brown. Serve the hotcakes hot with the blueberry sauce...enjoy the Scottish Oatmeal Pancakes with Blueberry Sauce plans !!!

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