π€ππ―πžπ«π­π’π¬πžπ¦πžπ§π­ 2

Scottish Oatcakes Oatmeal Pancakes

π€ππ―πžπ«π­π’π¬πžπ¦πžπ§π­ 4

ingredients :

2 cups rolled oats (β€œRegular” not β€œInstant” work best here)
2 cups buttermilk
2 eggs, well beaten
1/4 cup butter, melted and cooled
1/2 cup raisins or chopped dried fruit (optional)
1/2 cup flour (white or wheat)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt

π€ππ―πžπ«π­π’π¬πžπ¦πžπ§π­ 3

instructions :

Soak oats in buttermilk, overnight, in the refrigerator. In the morning, in a separate bowl, mix eggs, then add butter and raisins or dried fruit. Add to the oatmeal mixture and stir gently.

Mix together the dry ingredients in a small bowl, the flour, baking soda & powder, cinnamon, and salt. Add to the oatmeal mixture and stir until just moistened.

Spoon 1/3 cup onto an oiled griddle or pan, spreading a bit with a spoon or spatula, if needed. Cook until one side is well browned, then turn and finish cooking on the other side.

Makes about 9 pancakes

π€ππ―πžπ«π­π’π¬πžπ¦πžπ§π­ 7

notes :

Depending on the length of soak and type of oats, the consistency of this mixture may be a bit thick. If it is too thick to easily spread, add a bit more buttermilk.
These freeze beautifully: cook, lay out on a lined baking sheet. Freeze until hard and stack in a Ziploc bag.
Once the basic recipe is down, the variations are almost endless. I don’t typically make these with fresh fruit, but why not?
The cinnamon is very subtle and could be increased, and these could be flavored, as well with other spices.
If you’re avoiding flour, a substitute could be made for the 1/2 cup.

π€ππ―πžπ«π­π’π¬πžπ¦πžπ§π­ 5

Leave a Comment