Apple topped oatcakes During the week we have quick breakfasts, but on Saturday I like to make something special. Apple topped oatcakes 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 From"Lois Hofmeyer of Aurora Illinois"

Ingredients 

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

Method 

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.

Combine sugar, cornstarch and nutmeg; add to the apple mixture and cook 2 minutes longer or until tender.

Serve warm over oatcakes. Yield: 6-8 servings.