Apple-Topped Oatcakes Recipe

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.

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