1 1/2 c Hot milk 1 1/2 ts Baking powder
3/4 c Old-fashioned oats 3/4 ts Ground cinnamon
1 ea Egg — beaten 1/4 ts Ground ginger
2 tb Vegetable oil 1 ts Baking soda
2 tb Molasses 1/4 ts Salt
1 c All-purpose flour 3 ea Egg whites
LEMON APPLES:
2 tb Butter or margarine 1 ts Grated lemon peel
5 md Tart apples — peeled and 1/2 c Sugar
Sliced 1 tb Cornstarch
1 tb Lemon juice 1/2 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 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
Yields
1 servings