Yield: 8 Servings
Measure | Ingredient |
---|---|
1½ cup | Hot milk |
¾ cup | Old-fashioned oats |
1 \N | Egg; beaten |
2 tablespoons | Vegetable oil |
2 tablespoons | Molasses |
1 cup | All-purpose flour |
1½ teaspoon | Baking powder |
¾ teaspoon | Ground cinnamon |
¼ teaspoon | Ground ginger |
¼ teaspoon | Baking soda |
¼ teaspoon | Salt |
3 \N | Egg whites |
2 tablespoons | Butter or margarine |
5 mediums | Tart apples; peeled/sliced |
1 tablespoon | Lemon juice |
1 teaspoon | Grated lemon peel |
½ cup | Sugar |
1 tablespoon | Cornstarch |
⅛ 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 in oat mixture just until moistened. Beat egg whites until soft peaks form; fold gently into batter. Set aside. Heat butter in a skillet unitl foamy. Add apples, lemon juice and peel; cook, uncovered for 8-10 minutes, stirring occasionally.
Meanwhile, cook oatcakes; pour batter by ¼ cupsful 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. Submitted by Lois Hofmeyer, Aurora, Illinois MC formatting by bobbi744@...
Recipe by: Taste of Home Magazine, Aug/Sept. '94, p. 28 Posted to MC-Recipe Digest V1 #822 by Roberta Banghart <bobbi744@...> on Oct 01, 1997