Scottish Oatcakes – The Pancake, Non The Paperweight

If y'all Google, “Scottish Oatcakes,” you’ll come across lots of pictures of what looks similar thick, dense, pressed oatmeal cookies, which is the virtually mutual version of this recipe. To move honest, I’m non a huge fan of those, since they tend to move really heavy, together with filling, together with non actually something I desire to characteristic equally the centerpiece for a fancy brunch menu.

However, in that place is around other pancake-like version, together with this is my twist on that. I should’ve in all likelihood come upward up amongst my own, to a greater extent than appropriate name, but I actually love maxim “Scottish Oatcakes,” together with it only sounds similar something you’d desire to consume for breakfast.

Once y'all mix upward your batter, y'all tin create it correct away, which produces something that looks identical to what nosotros accept here, except the texture volition move much to a greater extent than toothsome. I practise savour that approach, but if y'all permit the mixture sit down for a while, the oats proceed to soften, resulting inward a creamier center. I’ve also permit this instruct overnight, which volition hand y'all a texture really similar to actual oatmeal. 

Regardless, you’re however going to instruct a beautifully browned, crusty exterior; together with it’s that contrast that makes this together with therefore unique. Some people similar to add together dried fruit to these, but I practise not. The same goes for the traditional pinch of cinnamon, since I actually don’t desire these to sense of savor similar oatmeal raisin cookies. As usual, adapt yourself, but either way, I actually practise promise y'all hand these nifty oatmeal pancakes a examine soon. Enjoy!



Ingredients for half-dozen Scottish Oatcakes:

(this is alone two portions, together with therefore experience gratuitous to double or triple the recipe)

1 cups *rolled oats

1 loving cup heavy cream

1 teaspoon lemon zest

2 teaspoons lemon juice

1 large egg

1 teaspoon honey

1/4 teaspoon fine salt

1/4 teaspoon baking soda

1/4 loving cup **self-rising flour

1/4 loving cup melted butter for panfrying

* I used the regular kind, but if y'all accept to work the 2nd ones, I in all likelihood wouldn’t create them. I’d only mix them amongst the cream, together with permit it sit down until the mixture thickened up. By the way, this is only a theory, equally I’ve never attempted.

** If y'all don’t accept self-rising flour, only add together 1/4 loving cup of all-purpose flour, addition 1/2 teaspoon of baking powder, together with an extra pinch of salt.