For a richer flavor, use brown butter instead of melted butter for cooking the oatcakes. If you don't have self-rising flour, you can make your own by combining 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Feel free to experiment with different toppings! Berries, sliced bananas, nuts, or a dollop of Greek yogurt are all excellent choices. Oatcakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
Scottish Oatcakes
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 40 mins
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SERVING6 People
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VIEWS87
Embrace the rustic charm of Scotland with these delightful oatcakes – a comforting hybrid of oatmeal and pancakes. This recipe yields soft, tender oatcakes, perfect for a leisurely breakfast or brunch. Top with your favorite fresh fruit, a generous pat of butter, and a drizzle of maple syrup for a truly satisfying experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol106 mg
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Fiber2 g
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Protein4 g
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Saturated Fat14 g
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Sodium292 mg
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Sugar1 g
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Fat24 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 10 mins In a medium saucepan, combine rolled oats and heavy cream. Bring to a gentle simmer over medium-high heat, stirring continuously. Cook for 1 minute, then remove from heat. Allow the mixture to cool to room temperature, approximately 10 minutes.
02 Step
Recipe View 1 hrs Transfer the cooled oat mixture to a mixing bowl. Add lemon zest, lemon juice, honey, egg, salt, and baking soda. Mix thoroughly with a spatula until well combined. Gradually stir in the self-rising flour until no dry spots remain. Cover the bowl and let the batter rest for at least 1 hour to allow the oats to fully absorb the liquid.
03 Step
Recipe View 8 mins Heat melted butter in a skillet or griddle over medium heat. Once the butter is melted and the skillet is hot, scoop spoonfuls of the oat mixture onto the hot surface, flattening each spoonful to your desired thickness. Cook until golden brown and the tops spring back when lightly touched, approximately 3 to 4 minutes per side.
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Guiseppe Schaden
Jan 24, 2025These oatcakes are so easy to make and taste amazing! The lemon zest adds a lovely brightness.
Anita Berge
Jan 23, 2025My kids loved these! They preferred them with Nutella and fresh strawberries.
Faye Mertz
Aug 30, 2024I didn't have heavy cream, so I used half-and-half, and they still turned out great!
Bridget Hessel
Jul 22, 2024I let the batter rest overnight, and the oatcakes were incredibly soft and fluffy the next morning!