Method :
-
Stir together the flour, salt and
rolled oats.
-
In a separate bowl, beat together the
egg, sugar, milk and melted butter.
-
Stir in the flour and oats.
-
Leave to sand for 30 minutes, or if
more convenient, cover and leave overnight, then beat again before
using.
-
Heat a non stick omelette pan (lightly
smear with a little oil, if necessary).
-
When the pan is hot, pour on just
enough pancake mixture to cover the base of the pan very thinly.
-
Tip the pan to spread the mixture
evenly and fry until it bubbles.
-
Turn over and cook the other side until
golden brown.
-
Slide on to a warmed dish and keep warm
while making the rest.
-
Core the apples, cut into slices and
toss in the lemon juice.
-
Divide the apples and dates between the
pancakes and roll up.
-
Serve hot.
Makes 8 pancakes
Per
serving : 3 g fat, 3 g fiber
|
Want to
know more about ?
Subscribe
to our newsletter.
|
|