Printable | Taste of Home

Apple-Topped Oatcakes

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

Printed from tasteofhome.com Nov 21, 2008

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Apple-Topped Oatcakes cont.

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.