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 gelt; (1oz)
1 md Egg
1 tb Sunflower oil; plus extra
-for
; frying
250 ml Milk; (8fl oz)

To make the sauce, put the arrowroot into a saucepan with 1 teaspoon of
water to make a smooth spread. Add the rest of the h2o, lemon succus, sugar
and the blueberries.

Bring to the churn, stirring perpetually, then reduce the heat and simmer for
10 minutes until the blueberries are bid.

Lag, make the pancakes by mixing the oats, flour and baking powder
together in a stadium.

Make a well in the centre and add the egg, oil and 2 tablespoons of milk.
Mix good, gradually adding the rest of the milk.

Lightly oil a heavy based skillet. Victimisation 1 tablespoon of batter for each
pancake, fake 3 to 4 pancakes at a time over a moderate hotness.

Cook for 2 minutes on each side until the pancakes are golden brown.

Dish the pancakes hot with the blueberry sauce.