Scottish Oatcakes

10 ingredients
3 steps

Ingredients

  • 1 cup rolled oats
  • 1 cup heavy cream
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 1 teaspoon honey, or to taste
  • 1 large egg
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon baking soda
  • 1/4 cup self-rising flour
  • 1/4 cup melted butter

Directions

  1. 1
    Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature, at least 10 minutes.
  2. 2
    Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
  3. 3
    Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.

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