Apple-topped Oatcakes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Apples, Bobbie – no, Breakfast/b, Pancakes/wa | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Hot milk |
| 3/4 | c | Old-fashioned oats |
| 1 | Egg, beaten | |
| 2 | T | Vegetable oil |
| 2 | T | Molasses |
| 1 | c | All-purpose flour |
| 1 1/2 | t | Baking powder |
| 3/4 | t | Ground cinnamon |
| 1/4 | t | Ground ginger |
| 1/4 | t | Baking soda |
| 1/4 | t | Salt |
| 3 | Egg whites | |
| 2 | T | Butter or margarine |
| 5 | Tart apples, peeled/sliced | |
| 1 | T | Lemon juice |
| 1 | t | Grated lemon peel |
| 1/2 | c | Sugar |
| 1 | T | Cornstarch |
| 1/8 | t | Ground nutmeg |
INSTRUCTIONS
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 Recipe by: Taste of Home Magazine, Aug/Sept. '94, p. 28 Posted to MC-Recipe Digest V1 #822 by Roberta Banghart <bobbi744@sojourn.com> on Oct 01, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 220
Calories From Fat: 71
Total Fat: 8g
Cholesterol: 27.3mg
Sodium: 279.3mg
Potassium: 188.3mg
Carbohydrates: 32.1g
Fiber: <1g
Sugar: 18.8g
Protein: 5.3g