Scottish Oatcakes

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Scottish Oatcakes

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 nearly mutual version of this recipe. To endure honest, I’m non a huge fan of those, since they tend to endure rattling heavy, in addition to filling, in addition to non actually something I desire to characteristic every bit the centerpiece for a fancy brunch menu.

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

Once y'all mix upward your batter, y'all tin railroad train it correct away, which produces something that looks identical to what nosotros convey here, except the texture volition endure much to a greater extent than toothsome. I practice relish that approach, but if y'all allow the mixture sit down for a while, the oats maintain to soften, resulting inwards a creamier center. I’ve also allow this become overnight, which volition hand y'all a texture rattling similar to actual oatmeal.

Regardless, you’re yet going to instruct a beautifully browned, crusty exterior; in addition to it’s that contrast that makes this in addition to hence unique. Some people similar to add together dried fruit to these, but I practice not. The same goes for the traditional pinch of cinnamon, since I actually don’t desire these to gustation similar oatmeal raisin cookies. As usual, accommodate yourself, but either way, I actually practice promise y'all hand these slap-up oatmeal pancakes a bear witness soon. Enjoy!

Ingredients for vi Scottish Oatcakes:

(this is solely two portions, in addition to hence experience gratis 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 convey to utilisation the minute ones, I in all probability wouldn’t railroad train them. I’d but mix them amongst the cream, in addition to allow it sit down until the mixture thickened up. By the way, this is but a theory, every bit I’ve never attempted.
** If y'all don’t convey self-rising flour, but add together 1/4 loving cup of all-purpose flour, addition 1/2 teaspoon of baking powder, in addition to an extra pinch of salt.
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