Apple Topped Oatcakes

1 1/2 c Hot milk
3/4 c Old-fashioned oats
1 ea Egg -- beaten
2 tb Vegetable oil
2 tb Molasses
1 c All-purpose flour
1 1/2 ts Baking powder
3/4 ts Ground cinnamon
1/4 ts Ground ginger
1 ts Baking soda
1/4 ts Salt
3 ea Egg whites

Lemon Apples
2 tb Butter or margarine
5 md Tart apples -- peeled and sliced
1 tb Lemon juice
1 ts Grated lemon peel
1/2 c Sugar
1 tb Cornstarch
1/2 ts 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 1/4 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

Printer friendly version: Apple Topped Oatcakes

Click Back to return here.