Oatcake
Ingredients
Directions
Make the batter
Mix the oatmeal, salt, and yeast in a bowl.
Add warm water gradually to form a thick batter.
Rise and bake
Cover and let the mixture rise until doubled in size.
Bake on a hot stone until cooked through, similar to crumpets but not as quickly.
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
- Oatmeal
- Forms the body of the cakes, giving them a sturdy, grainy texture.
- Yeast
- Produces gas that makes the batter rise, giving a lighter, airier texture.
The step that matters
Adding the warm water gradually. Oatmeal absorbs water as it sits, so pouring in too much at once can make the batter runny and hard to bring back to a thick consistency. Adding it slowly lets you stop at a thick batter that holds its shape.
“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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