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Apple-Topped Oatcakes

Apple-Topped Oatcakes
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
6-8 ServingsPrep: 30 min. Cook: 15 min.

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;
© Taste of Home 2013

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Apple-Topped Oatcakes (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013