Oat Cakes

I miss this so much. This is the ultimate labor of love..

Oat Cakes

1 1/2 c hot milk
3/4 c old fashioned oats

1 egg
2 T vegetable oil
2 T molasses

1 c flour
2 T butter
1 1/2 t baking powder
3/4 t ground cinnamon
1/2 t ground nutmeg
1 t baking soda
1/4 t salt

3 egg whites

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 (Alton Brown suggests a copper bowl, for this. Need Copper bowl. :)  ) until soft peaks form; fold gently into batter. Set aside.

Pour batter by 1/4 cupfuls (I prefer to make them silver dollar size by dropping them thin, with a large spoon.) onto a hot greased griddle. Cook until bubbles form; turn and cook until browned on other side.

Serve warm with butter and real maple syrup. Yield: 6-8 servings

*Note: I really do not like molasses, but this is absolutely awesome*
(This recipe was adapted from the original oatcakes recipe in Taste of Home magazine. I replaced the ginger with nutmeg because its my favorite, and I’ve never made the apple topping. I’m not a big “cooked fruit” fan! This used to be a Sunday morning habit in my home. Its super yummy with peanut butter, too! I know it sounds odd.. but I have a thing for Jif. What can I say?)

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