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Ingredientes
- 1 tsp Arrowroot
- 150 ml , (1/4 pint) cool water
- 1 Tbsp. Lemon juice
- 25 gm Sugar, (1oz)
- 250 gm Frzn blueberries, defrosted (8oz)
- 75 gm Porridge oats, (3oz)
- 50 gm Plain wholemeal flour, (2oz)
- 125 gm Plain flour, (4oz)
- 1 tsp Baking pwdr
- 1 pch Salt
- 25 gm Caster sugar, (1oz)
- 1 med Egg
- 1 Tbsp. Sunflower oil, plus extra for frying
- 250 ml Lowfat milk, (8fl ounce)
Direcciones
- To make the sauce, put the arrowroot into a saucepan with 1 tsp. of water to make a smooth paste. Add in 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 min till the blueberries are tender.
- Meanwhile, make the pancakes by mixing the oats, flour and baking pwdr together in a bowl.
- Make a well in the centre and add in the egg, oil and 2 Tbsp. of lowfat milk.
- Mix well, gradually adding the rest of the lowfat milk.
- Lightly oil a heavy based frying pan. Using 1 Tbsp. of batter for each pancake, cook 3 to 4 pancakes at a time over a moderate heat.
- Cook for 2 min on each side till the pancakes are golden.
- Serve the pancakes warm with the blueberry sauce.
- NOTES : Small Scotch pancakes with oatmeal served with a rich blueberry sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 4 servings | |
| Calories 284 | |
| Calories from Fat 52 | 18% |
| Total Fat 5.93g | 7% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 397mg | 17% |
| Potassium 235mg | 7% |
| Total Carbs 50.46g | 13% |
| Dietary Fiber 4.1g | 14% |
| Sugars 15.18g | 10% |
| Protein 8.63g | 14% |
