Like the Aberdeenshire Oatcake these are a traditional Scottish recipe eaten on their own as a biscuit, with butter, honey and jam, or with meals as a savoury accompaniment.
Scottish Oatcakes Recipe
Oatcakes like these were baked off on a traditional Scottish Griddle or Girdle, if you don’t have one use a very heavy based frying pan or griddle pan.
- 100g coarse oatmeal
- 100g fine oatmeal
- 1 tbsp oat flour (or plain flour)
- 2 tbsp un-salted butter (melted)
- pinch of sea-salt (ground)
- hot water to bind
In a mixing bowl add the coarse and fine oatmeals, the oat flour and a pinch of salt. Melt the butter then stir into the oatmeal. Gradually add enough hot water to form a stiff, smooth dough. Wet your hands and pinch off pieces of dough – roll them out into small balls of equal size. Then flatten with your hands to form cakes.
Heat a large non-stick frying pan (or traditional Scottish Griddle (Girdle) over a medium heat, wipe over a little butter, then add the oatcakes, in batches. Fry for 8 to 10 minutes on each side, or until golden-brown on both sides. Allow to cool then serve or keep in an air-tight tin.