Title: Apple-Topped Oatcakes
Categories: Apple Breakfast Pancake
Yield: 8 Servings

1 1/2	c	Hot milk
3/4	c	Old-fashioned oats
1		Egg; beaten
2	tb	Vegetable oil
2	tb	Molasses
1	c	All-purpose flour
1 1/2	ts	Baking powder
3/4	ts	Ground cinnamon
1/4	ts	Ground ginger
1/4	ts	Baking soda
1/4	ts	Salt
3		Egg whites
		Lemon apples:
2	tb	Butter or margarine
5	md	Tart apples; peeled/sliced
1	tb	Lemon juice
1	ts	Grated lemon peel
1/2	c	Sugar
1	tb	Cornstarch
1/8	ts	Ground nutmeg

In a large bowl, combine milk and oats; let stand for 5 minutes. Stir in egg, oil and molasses. Combine dry ingredients; stir in oat mixture just until moistened. Beat egg whites until soft peaks form; fold gently into batter. Set aside. Heat butter in a skillet unitl foamy. Add apples, lemon juice and peel; cook, uncovered for 8-10 minutes, stirring occasionally. Meanwhile, cook oatcakes; pour batter by 1/4 cupsful 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. Submitted by Lois Hofmeyer, Aurora, Illinois MC formatting by bobbi744@sojourn. com

Posted to MM-Recipes Digest V4 #6

Recipe by: Taste of Home Magazine, Aug/Sept. '94, p. 28

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