Apple-topped oatcakes

Yield: 8 Servings

Measure 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


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

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