Oat cakes, normally known as oatcakes in Scotland, are a traditional Scottish food. I’ve heard there is a version in England that is more like thick pancakes, and I’ll have to look for those to try in the future. The Scottish oatcakes recipe is simple and quick.
Oatcakes are a great accompaniment to stovies, corned beef hash, or any slow cooked meal, stew or stroganoff.
A Scottish breakfast could also be found using the humble oatcake with butter, cheese, or jam added to the top.
Most Scottish food is relatively easy to make, and to smash the assumption that it is all deep fried mars bars up the Aberdeenshire neck of the woods, I suspect that adding more traditional Scottish recipes to my blog could be a good idea. Sorry to disappoint the deep fried mars bar brigade, but I’ve yet to meet a Scot whose eaten one.
To make oatcakes, make sure you buy proper oatmeal, preferrably pinhead as more rough versions can be harder to work with.
Please don’t be tempted to try porridge oats, buy oatmeal – every time.
- 8 – 10 large oatcakes.
- Preparation, 15 minutes
- Nutritional, oatmeal is a good source of dietary fibre.
- 200g pinhead oatmeal
- 35g butter
- half teaspoon of baking powder
- half teaspoon of salt
- 6 – 8 tablespoons of water
- Heat the butter and water in a saucepan or the microwave. I blast mine in the microwave for 10 seconds at a time until the butter is melted. Mix the oatmeal, baking powder and salt in a bowl.
- Add the melted butter and water to the oatmeal mix in your bowl. Mix together until it forms a stiff dough. You may need to add a little extra water to make the dough form. If you need more water, add half a teaspoon at a time, and don’t be afraid to get your fingers in the bowl to make the dough work.
- Dust a clean surface with some oatmeal to roll out the dough.
- Use a cutter to cut oatcakes into circles, or whatever shape you have available. If you don’t have a cutter, just cut them into triangle or square shapes. I used a sandwich cutter for larger sized oatcakes.
- Grease a heavy bottomed frying pan or griddle. I have a cast iron pan that I use for things like this. The oatcakes should be cooked on a low heat for approximately 5-6 minutes each side until they begin to go brown.
The full rules are posted on The Face of New World Appliances. However, here is a summary of what you have to do to enter: