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
