Apple-Topped Oatcakes
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
SERVINGS: 6-8
CATEGORY: Breakfast/Brunch
METHOD: Other stovetop
TIME: Prep: 30 min. Cook: 15 min.
Ingredients:
- 1-1/2 cups hot milk
- 3/4 cup old-fashioned oats
- 1 egg, beaten
- 2 tablespoons vegetable 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 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.