• 1 ½ cups rolled oats
• 1 ½ c milk
• 2 tbsp oil
• 2 eggs beaten
• 1 tbsp brown sugar
• ½ c plain flour
• 1 tsp baking powder
• 1 tsp cinnamon
• Pinch of salt
• Butter for cooking

Soak the rolled oats in the milk in a large bowl for about 20 minutes. Sift in the dry ingredients and stir gently until just mixed. Leave to stand for at least 30 minutes before cooking.

Lightly greased a heavy based frying pan and cook the pancakes in batches turning them over when they start to bubble to cook through completely.

Stack the pancakes with your favourite accompaniments and enjoy them straight away.

• 4 sheets of filo pastry
• Olive oil spray or melted butter
• 2 Granny Smith apples
• 2 tbsp fruit jam
• 1 eggwhite
• 2 tbsp icing sugar
• ½ c flaked almonds
• 1/3 c shredded coconut

Preheat the oven to 200 C and line a baking tray with paper.

Lay two sheets of filo pastry on top of one another spraying olive oil or brushing melted butter in between each layer. Fold the pastry in quarters lengthwise to form one long rectangle. Repeat this to make two tart bases. Spray with oil or brush with more butter and then spread with the jam. Peel and core the apples and then very thinly slice them and spread them over the pastry. Bake for 5 minutes until the apple is tender. Whisk the egg white until frothy. Whisk in the sugar and then add the nuts and coconut. Remove the nuts and coconut from the egg white mixture and dot this over the tarts, discarding the excess eggwhite. Return to the oven for another 6-8 minutes until golden.