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 |
| Sliced | |
| 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 |
LEMON APPLES
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