Scottish Oatcakes (Oatmeal Pancakes) - Food Wishes

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining texture.

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour adds a nutty flavor and is often easier to digest.

Pour 1 cup of rolled oats into a saucepan.

Add 1 cup of heavy cream to the oats and stir.

Bring the mixture to a simmer over medium-high heat.

Cook for exactly 1 minute, then turn off the heat and let it cool to room temperature.

Transfer the cooled oat mixture to a mixing bowl.

Add lemon zest and lemon juice to the bowl.

Drizzle in about 1 teaspoon of honey.

Crack in 1 large egg and add a pinch of salt and baking soda.

Mix thoroughly with a spatula until combined.

Stir in 1/4 cup of self-rising flour until just incorporated.

Decide whether to cook immediately or let the batter sit for 1-2 hours or overnight.

Heat a skillet over medium heat and add a generous amount of melted butter.

Use two spoons to transfer portions of the batter into the skillet.

Flatten the batter to a thickness of about 1/4 to 1/2 inch.

Cook for 3-4 minutes on one side until browned, then flip and cook for another 3-4 minutes.

Check for doneness by pressing the cakes; they should spring back slightly.

Remove from heat, plate, and serve with butter and maple syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens