Scottish Oatcakes
Jul. 19th, 2019 10:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaVideo: https://www.allrecipes.com/video/8327/scottish-oatcakes/?internalSource=tips%20and%20tricks&referringId=257958&referringContentType=Recipe&clickId=tips%20and%20tricks%201
Scottish Oatcakes
https://www.allrecipes.com/recipe/264561/scottish-oatcakes/
Perfect breakfast solution who can't decide between oatmeal or pancakes. This is the softer pancake version to the dry, dense, cookie like oatcakes. Serve with fresh fruit and drizzle with butter and maple syrup.
1 C Rolled Oats
1 C Heavy Cream
1 t Lemon Zest
2 t Lemon Juice
1 t Honey
1 large Egg
1/4 t salt
1/4 t Baking Soda
1/4 C Self Rising Flour OR 1/4 C Flour + 1/2 t Baking Powder + extra pinch of salt
1/4 C Melted Butter
Combine Oats and Cream, bring to simmer over med-high heat. Stir and cook 1 minute then remove from heat. Cool to room temperature ~ 10 minutes. (If you use instant oats just add cream,letting it sit until thickened, and skip the cooking step)
Transfer to bowl, add zest and juice. Add honey and egg. Add salt and baking soda. Mix thoroughly. Stir in Flour until there are no dry spots remain.
Cover with plastic wrap and let rest 1 hour. This can be cooked immediately or be done overnight in refrigerator. Interior will be creamier the longer it sits.
Heat butter in skillet over medium heat.
Scoop spoonfuls of oat mixture into hot skillet and flatten to the thickness you want.
Cook until brown, turning to brown other side and tops spring back when pressed. about 3 to 4 minutes per side.
289 calories, 24.1 g fat, 15.2 g carbohydrates, 4.2 g protein, 106 mg cholesterol, 291 mg sodium
Scottish Oatcakes
https://www.allrecipes.com/recipe/264561/scottish-oatcakes/
Perfect breakfast solution who can't decide between oatmeal or pancakes. This is the softer pancake version to the dry, dense, cookie like oatcakes. Serve with fresh fruit and drizzle with butter and maple syrup.
1 C Rolled Oats
1 C Heavy Cream
1 t Lemon Zest
2 t Lemon Juice
1 t Honey
1 large Egg
1/4 t salt
1/4 t Baking Soda
1/4 C Self Rising Flour OR 1/4 C Flour + 1/2 t Baking Powder + extra pinch of salt
1/4 C Melted Butter
Combine Oats and Cream, bring to simmer over med-high heat. Stir and cook 1 minute then remove from heat. Cool to room temperature ~ 10 minutes. (If you use instant oats just add cream,letting it sit until thickened, and skip the cooking step)
Transfer to bowl, add zest and juice. Add honey and egg. Add salt and baking soda. Mix thoroughly. Stir in Flour until there are no dry spots remain.
Cover with plastic wrap and let rest 1 hour. This can be cooked immediately or be done overnight in refrigerator. Interior will be creamier the longer it sits.
Heat butter in skillet over medium heat.
Scoop spoonfuls of oat mixture into hot skillet and flatten to the thickness you want.
Cook until brown, turning to brown other side and tops spring back when pressed. about 3 to 4 minutes per side.
289 calories, 24.1 g fat, 15.2 g carbohydrates, 4.2 g protein, 106 mg cholesterol, 291 mg sodium
