This DC winter has been like the winters of my childhood in Minnesota. Our snowfall totals have made us one of the snowiest cities in America this year and have shattered the 120+ year old record for snow. It's been fun for the kids to experience first hand what waist deep snow is like and I frankly found the mid-winter break (longer than Christmas break had been) rather relaxing. One of the best parts of all those snow days has been the relaxed mornings that mean we can sleep in and take our time to make hearty, wholesome breakfasts every day. This is one of those snowy day breakfasts I discovered, which we instantly fell in love with. The wholesome pancakes were good in and of themselves, but the lemon-apple topping really made this a stand-out breakfast. We'll definitely be making these again soon!
LEMON-APPLE TOPPING:
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.
Click here for printable recipe.
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.
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!
Enjoy!
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