GENERAL
100 g Plain wholemeal flour; (3
-1/2oz)
50 g Porridge oats; (2oz)
25 g Walnuts; chopped finely
; (1oz)
1 1/2 ts Baking powder
1/4 ts Bicarbonate of soda
2 ts Soft light brown sugar
15 g Raisins; chopped ( 1/2oz)
1/4 ts Ground cinnamon
1/4 ts Mixed spice
125 ml Skimmed milk; (4 floz)
100 g Low-fat natural yogurt; (3
-1/2oz)
1 Egg; beaten
1 ts Polyunsaturated oil
15 g Polyunsaturated margarine; (
-1/2oz)
FOR THE APPLE SAUCE
375 g Cooking apples; peeled,
-cored and
; chopped (12oz)
50 g 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.
Yields
6 servings