Oatmeal Cakes
Ingredients
Directions
Make the dough
In a bowl, combine oatmeal and enough water to form a dough.
Knead the dough on a floured surface until smooth.
Roll and cook
Roll out the dough very thin, as thin as a wafer if desired.
Place the rolled dough on a hot griddle.
Bake until slightly brown on the bottom.
Flip the cake.
Toast the top side before the fire.
Toast 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 dough's structure and gives the oatcake its base flavour and texture.
- Water
- Hydrates the oatmeal so it binds into a workable dough.
The step that matters
Roll out the dough very thin. Thin dough dries and crisps during cooking, while thick dough stays soft and doughy in the middle. Even thickness also helps the cake brown evenly on the griddle.
“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.
More oatcakes recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.