Scottish Oatcakes

**kiltedrennie** · 21st April 13, 09:31 AM

Never had them before so I'm just going on recipes with photographs and general descriptions. My wife and I really love steel cut oatmeal and bacon (not necessarily together) so this was a no-brainer.

I followed the recipe from http://outlanderkitchen.com/2012/05/...-from-voyager/. The first batch was a bit dry and crumbly but still tasty. My kids didn't care for them, but they don't really like oatmeal. For the second batch, I substituted buttermilk for the water and added a bit more bacon fat to the cast iron. Much better this time.

Really like them hot off the iron with locally produced honey or a bit of preserves. I think I'll give the oat pancake recipe on the back of the bag a go next time.

**Jock Scot** · 21st April 13, 09:43 AM

What no butter-----proper salted butter, not that artificial spread type stuff-----spread over the oatcake! Oatcake, butter and Marmite. Oatcake, butter and Stilton cheese. Oatcake, butter and honey. Oatcake, butter Branston pickle and chedder cheese. Oatcake, butter and smoked salmon, black pepper and a twist of lemon. OOOOOOOH I could go on. Just wonderful!

**kiltedrennie** · 21st April 13, 10:04 AM

"runs to get butter..." :-)

**California Highlander** · 21st April 13, 10:13 AM

I just made a batch myself this morning! My kids love them, and we have to divide them equally or there is discontent in the house! I've been making them for several years now. Perfect for breakfast or tea.

Here's a trio: blackberry, strawberry, and honey topped oatcakes.

Click image for larger version.

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Jock, as usual, has great advise. Salted butter is best both in and on the oatcakes. Cheddar, jam, honey, all wonderful. Stilton, mmm. Have to try that.

This is the recipe I've been using, in US units.
1c steel cut oats
1c flour
1/2 tsp baking soda
1/4 tsp salt
1 stick butter (salted best!)
a little cold water to make it stick in a big dough ball.

I then roll them out and cut them round, bake 10 min at 375 deg F, flip, 8 more. Serve!

**kiltedrennie** · 21st April 13, 11:25 AM

Originally Posted by kiltedrennie

"runs to get butter..." :-)

Okay, even better with some butter, nuked a few seconds in the micro to melt and warm up the oatcake, and honey on top. My son even gave it another try and liked it with butter and jam.

I'm adding this to our camping trip menu. We always have a couple of pounds of bacon at breakfast. Now I can make a couple of pounds of oatcakes.

**kiltedrennie** · 21st April 13, 11:28 AM

Thanks for the recipe and advice. Do the steel cut oats work better for you than mill ground?

**California Highlander** · 21st April 13, 12:20 PM

Originally Posted by kiltedrennie

Thanks for the recipe and advice. Do the steel cut oats work better for you than mill ground?

Not sure if they work better, but they sure taste better! I've only done the ground oats once and they were fine enough, I just prefer the steel cut taste.

**David Thorpe** · 21st April 13, 02:37 PM

Just made up a batch. Very good with orange marmalade.

**Downunder Kilt** · 21st April 13, 02:45 PM

Originally Posted by Jock Scot

What no butter-----proper salted butter, not that artificial spread type stuff-----spread over the oatcake! Oatcake, butter and Marmite. Oatcake, butter and Stilton cheese. Oatcake, butter and honey. Oatcake, butter Branston pickle and chedder cheese. Oatcake, butter and smoked salmon, black pepper and a twist of lemon. OOOOOOOH I could go on. Just wonderful!

Substitute the marmite for "vegemite" and I'm with you Jock