English Oatmeal Pancakes With Blueberry Sauce |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Printey Estate in Forney, Texas in 2001. Ingredients:
3 ounces porridge oats |
2 ounces whole-wheat flour |
4 ounces flour |
1-teaspoon baking powder |
1 pinch salt |
1-ounce caster sugar |
1 medium egg |
1 tablespoon sunflower oil, plus extra for frying |
8 fluid ounces milk |
sauce |
1-teaspoon arrowroot |
1/4-pint cold water |
1 tablespoon lemon juice |
1-ounce sugar |
8 ounces frozen blueberries, defrosted |
Directions:
1. Mix oats, flour, baking powder, salt and sugar together in a bowl.
2. Make well in center and add the egg, oil and 2 tablespoons of milk.
3. Mix well and gradually mix in remaining milk.
4. Lightly oil a frying pan then using 1 tablespoon of batter for each pancake cook 3 pancakes at a time over a moderate heat .
5. Cook for 2 minutes on each side until the pancakes are golden brown and serve with blueberry sauce.
6. To make the sauce put the arrowroot into a saucepan with 1 teaspoon of water to make a smooth paste then add remaining water, lemon juice, sugar and blueberries and bring to a boil stirring constantly.
7. Reduce heat and simmer 10 minutes.
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