Oatcakes
Tender yeast-raised oatcakes cook up like hearty pancakes, ready for savory fillings or a sweet finish with syrup and fruit.
Prep 10 min · Cook 10 min · Total 1 hr 20 min · Makes about 12 oatcakes
Ingredients
- 1 cup all-purpose flour
- 3/4 cups oats
- 1 tablespoon sugar
- Pinch of salt
- 1 packet rapid-rise yeast
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 tablespoons unsalted butter
- Optional fillings: bacon, sautéed mushrooms, leftover roast, maple syrup, sautéed apples
Directions
- In a large bowl, combine the flour, oats, sugar, salt, and yeast with a whisk. Pour in 2 cups warm water and whisk again until you have a batter. Drape a large towel over the bowl and leave it until the surface is bubbly, about 1 hour.
- Whisk the baking soda and baking powder into the rested batter. In a large skillet set over medium high heat, melt 1 tablespoon butter.
- Scoop the batter into the skillet using 1/4 cup at a time, cooking in batches as needed. When bubbles appear across the top of each oatcake, after about 2 minutes, turn it over and cook until the second side is browned, about 1 more minute.
- Continue the same way with the remaining batter, then serve right away with any of the additional toppings.