Breakfast and Brunch
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[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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About This Recipe

Yield: Makes 10 cakes
Active time: 40 minutes
Total time: 1 hour 40 minutes
This recipe appears in: British Bites: Oatcakes

Ingredients

  • 1 cup (about 5 ounces) all-purpose flour
  • 3/4 cups oats
  • 1 tablespoon sugar
  • Pinch of salt
  • 1 packet rapid-rise yeast
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 tablespoons unsalted butter
  • Optional fillings: bacon, sautéed mushrooms, leftover roast, maple syrup, sautéed apples

Procedures

  1. In a large bowl whisk together flour, oats, sugar, salt, and yeast. Whisk in 2 cups warm water. Cover with a large towel and let sit until mixture is bubbly, about 1 hour.

  2. Whisk baking soda and baking powder into batter. Melt 1 tablespoon butter in a large skillet over medium high heat. Add batter to the pan by the 1/4 cup (you will have to work in batches). Cook until bubbles form on the top of the oatcake, about 2 minutes, then flip and cook until the under side is brown, about 1 more minute. Repeat until batter is gone, then serve immediately with any of the additional toppings.