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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 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 king arthur unbleached 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:
1. 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.
2. Heat butter in a skillet until foamy. Add the apples, lemon juice and peel; cook, uncovered, for 8-10 minutes, stirring occasionally.
3. 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.
4. 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.
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