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Oatcakes

  • 120 g Rolled Oats
  • 240 g Heavy Cream or Milk
  • 1/2 T Apple Cider Vinegar
  • 1 Egg
  • 1 t Honey
  • 1/4 t Fine Salt
  • 1/4 t Baking Soda
  • 1/2 t Baking Powder
  • 30 g Wheat Flour
  • Neutral Oil, for frying
  • For Serving
    • Butter
    • Maple Syrup

Amounts yield 6 oatcakes.

  1. Cook oats. Stir oats and cream together in saucepan. Bring to simmer over low heat, simmer 1 minute, and remove from heat.
  2. Cool oats to room temperature.
  3. Mix batter. Add vinegar, egg, and honey to oat mixture, and stir to combine. Add salt, baking soda, baking powder, and flour, and stir again to combine.
  4. Rest batter. Cover, and rest mixture 1-12 hours to soften.
  5. Panfry oatcakes. Heat oil in frying pan over medium heat. Cook oatcakes.
  6. Serve with butter and maple syrup.

  1. Mitzewich, John. "Scottish Oatcakes - The Pancake, Not the Paperweight." Food Wishes. 22 April 2018. ↩