Apple topped oatcakes

Yield: 1 servings

Measure Ingredient
1½ cup Hot milk
¾ cup Old-fashioned oats
1 each Egg -- beaten
2 tablespoons Vegetable oil
2 tablespoons Molasses
1 cup All-purpose flour
2 tablespoons Butter or margarine
5 mediums Tart apples -- peeled and
1 tablespoon Lemon juice
1½ teaspoon Baking powder
¾ teaspoon Ground cinnamon
¼ teaspoon Ground ginger
1 teaspoon Baking soda
¼ teaspoon Salt
3 eaches Egg whites
1 teaspoon Grated lemon peel
½ cup Sugar
1 tablespoon Cornstarch
½ teaspoon Ground nutmeg


In a large bowl, combine milk and oats; let stand for 5 minutes. Stir in egg, oil and molasses. Combine dry ingredients; stir into oat mixture just until moistened. Beat egg whites until soft peaks form; fold gently into batter. Set aside. Heat butter in a skillet until foamy. Add apples, lemon juice and peel; cook, uncovered, for 8-10 minutes, stirring occasionally. Meanwhile, cook oatcakes: Pour batter by ¼ cupfuls onto a hot greased griddle. Cook until bubbles form; turn and cook until browned on other side. For apples, combine sugar, cornstarch and nutmeg; add to apple mixture and cook 2 minutes longer or until tender. Serve warm over oatcakes. Yield: 6-8 servings Recipe By : Taste of Home

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