Apple-topped oatcakes
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Hot milk |
| ¾ | cup | Old-fashioned oats |
| 1 | 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 | 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 |
Directions
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