Apple-Topped Oatcakes Recipe

Apple-Topped Oatcakes Recipe photo by Taste of Home

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During the week we have quick breakfasts...but on Saturday I like to make something special. This is one of our favorite recipes because the oatcakes and apple topping are a tasty, wholesome combination. They also can be made ahead so a hungry family doesn't have to wait long. -Lois Hofmeyer, Aurora, Illinois

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Apple-Topped Oatcakes Recipe

Prep: 30 min. Cook: 15 min.

Yield: 6-8 Servings

30 15 45

Ingredients

1-1/2 cups hot milk
3/4 cup old-fashioned oats
1 egg, lightly beaten
2 tablespoons canola oil
2 tablespoons molasses
1 cup all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
3 egg whites
LEMON APPLES:
2 tablespoons butter
5 medium tart apples, peeled and sliced
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon ground nutmeg

Directions

In a large bowl, combine milk and oats; let stand for 5 minutes. Stir in the 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 the 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.

Nutritional Facts 1 serving (1 each) equals 290 calories, 9 g fat (4 g saturated fat), 40 mg cholesterol, 271 mg sodium, 47 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Apple-Topped Oatcakes in Taste of Home August/September 1994, p27