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Scottish Oatcakes

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Recipe Summary Scottish Oatcakes

The perfect breakfast solution for people who cannot decide between oatmeal and pancakes, this recipe is for the softer pancake version of the popular dry, dense, and cookie-like oat cakes. Serve with fresh fruit and top with butter and maple syrup.

Ingredients | Traditional Scottish Recipes Desserts

1 cup rolled oats

1 cup heavy cream

1 teaspoon lemon zest

2 teaspoons lemon juice

1 teaspoon honey, or to taste

1 large egg

¼ teaspoon fine salt

¼ teaspoon baking soda

¼ cup self-rising flour

¼ cup melted butter

Directions

Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature, at least 10 minutes.

Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.

Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.

I used the regular rolled oats, but if you have to use the instant ones, I probably wouldn't cook them. I'd just mix them with the cream, and let it sit until the mixture thickened up. By the way, this is just a theory, as I haven't attempted this switch.

If you don't have self-rising flour, just add 1/4 cup of all-purpose flour, plus 1/2 teaspoon of baking powder, and an extra pinch of salt.

Feel free to cook the oat mixture immediately or refrigerate it overnight before cooking. The longer you wait, the creamier the insides of the oatcakes will be.

Info | Traditional Scottish Recipes Desserts

prep: 10 mins cook: 20 mins additional: 1 hr 10 mins total: 1 hr 40 mins Servings: 6 Yield: 6 oatcakes

TAG : Scottish Oatcakes

Breakfast and Brunch, Pancake Recipes, Whole Grain Pancake Recipes,

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