Oatmeal Pancakes with Lemon-Apple Topping

Lucky you!  You get a sneak peek at one of my upcoming recipes on the Recipe Shoebox.  These wholesome pancakes were yummy in and of themselves, but topped with the lemon-apple topping they were out-of-this-world.  Certainly perfect for a cold winter morning (like today)! 

 

Click here for printable recipe.

The ingredients:

OATMEAL PANCAKES: 

1-1/2 cups hot milk

3/4 cup old-fashioned oats

1 egg, beaten

2 Tbs. vegetable oil

2 Tbs. molasses

1 cup all-purpose flour

1-1/2 tsp. baking powder

3/4 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. baking soda

1/4 tsp. salt

3 egg whites

LEMON-APPLE TOPPING: 

2 Tbs. butter

5 medium tart apples, peeled and sliced (I used Granny Smith)

1 Tbs. lemon juice

1 tsp. grated lemon peel

1/2 cup sugar

1 Tbs. cornstarch

1/8 tsp. ground nutmeg

Directions:  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.  

For apple topping, heat butter in a skillet until foamy.  Add apples, lemon juice, and peel; cook, uncovered, for 8-10 minutes, stirring occasionally.

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

While apple topping is cooking, cook oatcakes by pouring batter by 1/4 cupfuls onto a hot greased griddle.  Cook until bubbles form; turn and cook until browned on other side.  Serve warm with hot apple topping.  

 Serve warm over oatmeal pancakes.  Makes 6-8 servings.

Enjoy!