F Fillet - the side of the fish skinned with no bones. Fry - to cook in fat in a frying pan. Glaze - brush over with liquid such as egg, milk, sugar and water, or aspic, to improve the appearance. Marinade - a highly seasoned liquid made of oils, herbs and vinegar in which meat or fish is soaked for some time to impart flavour and, sometimes, to tenderise. R ragout - stew of beef, lamb etc.
Place oats into a large bowl.
Pour on buttermilk and allow to stand for 10 minutes. Add remaining ingredients, except butter. Place a little butter into the frying pan. Switch stove on and melt butter. Pour in 1 spoonful of pancake mixture.