Oatmeal Cakes
Ingredients
Directions
Make the dough
In a bowl, combine oatmeal with just enough water to form a dough.
Knead the dough on a floured surface until round and smooth.
Roll it out to your desired thickness, from wafer-thin to thicker.
Cook the oatcakes
Place the dough on a hot griddle and bake until slightly brown on the bottom.
Flip the cake and toast the top side before the fire for a few moments.
For softer cakes, avoid toasting before the fire and cook both sides quickly on the griddle.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Oatmeal
- Forms the main structure of the cakes once bound with water into a dough.
- Water
- Hydrates the oatmeal so its starches and fibres bind into a workable dough.
The step that matters
Rolling to an even thickness. Thin spots dry out and burn on the griddle while thick spots stay doughy in the middle. An even thickness lets the cakes cook through and brown evenly.
“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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