2 oz (50 g) fine oatmeal
1/3 cup (50 g) 2 oz plain flour (All purpose)
1 egg
1 1/4 cup (1/2 pint) 300 ml semi-skimmed milk
groundnut (peanut) oil, for cooking
chives, to garnish
1/3 cup (50 g) 2 oz plain flour (All purpose)
1 egg
1 1/4 cup (1/2 pint) 300 ml semi-skimmed milk
groundnut (peanut) oil, for cooking
chives, to garnish
for the artichoke and tuna filling
25 g (1 oz) polyunsaturated margarine
1 shallot, skinned and finely chopped
2 tbls (25 g) 1 oz plain wholemeal flour (whole grain)
1 1/4 cup (1/2 pint) 300 ml semi-skimmed milk
200 g (7 oz) can tuna in brine, drained and flaked
4 oz (100 g) can artichoke hearts, drained and chopped
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) snipped fresh chives
salt and pepper, to taste
1 shallot, skinned and finely chopped
2 tbls (25 g) 1 oz plain wholemeal flour (whole grain)
1 1/4 cup (1/2 pint) 300 ml semi-skimmed milk
200 g (7 oz) can tuna in brine, drained and flaked
4 oz (100 g) can artichoke hearts, drained and chopped
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) snipped fresh chives
salt and pepper, to taste
method
1. Mix the oatmeal and flour in a bowl.
2. Make a well in the centre and add the egg.
3. Gradually add half the milk, beating well to form a smooth batter.
4. Stir in the remaining milk.
5. Brush a little oil over the base of a 20 cm (8 inch) non-stick frying pan.
6. Pour in a little batter, swirling the pan to coat the base thinly.
7. Cook on each side for about 2 minutes, until golden brown.
8. Remove from the pan on to a warmed plate, cover with foil and keep warm.
9. Repeat with the remaining batter to make 7 more pancakes.
10. Melt the margarine in a saucepan, add the shallot and cook for about 5 minutes, until softened.
11. Stir in the flour and cook for 1 minute.
12. Gradually add the milk, stirring well, until the sauce is thick and smooth.
13. Simmer for 2 minutes.
14. Fold the tuna and artichokes into the sauce with the lemon juice, chives and seasoning. Gently heat through.
15. Fill the pancakes with this mixture and serve hot, garnished with chives.
2. Make a well in the centre and add the egg.
3. Gradually add half the milk, beating well to form a smooth batter.
4. Stir in the remaining milk.
5. Brush a little oil over the base of a 20 cm (8 inch) non-stick frying pan.
6. Pour in a little batter, swirling the pan to coat the base thinly.
7. Cook on each side for about 2 minutes, until golden brown.
8. Remove from the pan on to a warmed plate, cover with foil and keep warm.
9. Repeat with the remaining batter to make 7 more pancakes.
10. Melt the margarine in a saucepan, add the shallot and cook for about 5 minutes, until softened.
11. Stir in the flour and cook for 1 minute.
12. Gradually add the milk, stirring well, until the sauce is thick and smooth.
13. Simmer for 2 minutes.
14. Fold the tuna and artichokes into the sauce with the lemon juice, chives and seasoning. Gently heat through.
15. Fill the pancakes with this mixture and serve hot, garnished with chives.
serving amount
makes 8
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