101 Oat Cakes
Ingredients
Directions
Make the batter
Mix oatmeal, warm water, yeast, and salt into a thick batter.
Set the batter in a warm place to rise.
Cook the oatcakes
Pour some batter onto a baking stone, about as thick as a pancake.
Pull them out to butter them and set them before the fire.
If stale, dip in cold water and crisp in a Dutch oven.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Yorkshire oatmeal
- Forms the bulk of the batter and gives the oatcakes their structure and nutty texture.
- Yeast
- Produces gas during rising, giving the batter a light, airy texture and a slightly tangy flavor.
- Warm water
- Hydrates the oatmeal and yeast so they form a workable batter that cooks evenly.
The step that matters
Pour the batter about as thick as a pancake. Batter spread too thick may stay gummy inside without crisping, while batter spread too thin dries out and becomes brittle. Even thickness lets each oatcake cook through and set evenly on the stone.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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