Autumn Pancakes

Makes 6 servings

1/2 c. quick-cooking oats, uncooked

1-1/2 c. boiling water

1-1/2 c. all-purpose flour

2 t. baking powder

1/8 t. salt

3 T. sugar

1/2 t. cinnamon

1 egg, beaten

1 c. milk

1 apple, cored, peeled and coarsely chopped

1/4 c. chopped walnuts

3 T. butter, melted

Garnish: maple syrup or powdered sugar

Place oats in a small bowl. Pour boiling water over oats and let stand 5 minutes; set aside. Combine flour, baking powder, salt, sugar and cinnamon in a large bowl. Add oat mixture, egg, milk, apple, nuts and melted butter; mix well. Pour batter by 1/4 cupfuls into a lightly greased skillet over medium-high heat. Cook until bubbles appear on the surface, about 2 minutes. Turn pancakes over and cook until golden, about one minute longer. Garnish with syrup or powdered sugar.

Fill vintage jelly jars with candy corn and set a tealight inside each one. Their sweet glow will make the prettiest place settings!