Scottish Oatcakes (Oatmeal Pancakes)
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Date: 2019-07-25
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Comments and reviews: 9
bodybalancer
I dont like oatmeal just mush in a bowl: / I know its good for me but I dont like it: P but oat cakes? I love When Im organized, the best for me is to make a big batch and freeze them. Then I just take one or two out- and I put them in the toaster until their hot & toasty, makes for a super easy grab & go breakfast- I can take them to-go. Theyre SO good with a combo of plain thick/Greek yogurt, + berries or fruit preserves. Ive used buttermilk for mine.
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I dont like oatmeal just mush in a bowl: / I know its good for me but I dont like it: P but oat cakes? I love When Im organized, the best for me is to make a big batch and freeze them. Then I just take one or two out- and I put them in the toaster until their hot & toasty, makes for a super easy grab & go breakfast- I can take them to-go. Theyre SO good with a combo of plain thick/Greek yogurt, + berries or fruit preserves. Ive used buttermilk for mine.
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bodybalancer
Ps. For texture, steel cut oats are great I like to use a mix of my favorite styles or cuts of oats - i like super creamy quick oats myself, plus steel cut oats. You can leave the batter overnight and the steel cut oats will still retain their lovely nutty crunchiness. You can also add chopped nuts, or chocolate chips. if you add chocolate- i love it best paired with bacon & syrup. Butter & honey, or berries & cream/yogurt are also so good with them.
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Ps. For texture, steel cut oats are great I like to use a mix of my favorite styles or cuts of oats - i like super creamy quick oats myself, plus steel cut oats. You can leave the batter overnight and the steel cut oats will still retain their lovely nutty crunchiness. You can also add chopped nuts, or chocolate chips. if you add chocolate- i love it best paired with bacon & syrup. Butter & honey, or berries & cream/yogurt are also so good with them.
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ThreeMartiniLaunch
Chef John, I am confused about the inclusion of baking soda and baking powder (via the self rising flour. It is my understanding that once you add liquid to these, you are on the clock. You've got to cook whatever it is before the leavening power is depleted. Since this sits for hours after mixing, wouldn't any leavening power of the soda and powder be gone? Are these ingredients truly necessary? Thanks.
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Chef John, I am confused about the inclusion of baking soda and baking powder (via the self rising flour. It is my understanding that once you add liquid to these, you are on the clock. You've got to cook whatever it is before the leavening power is depleted. Since this sits for hours after mixing, wouldn't any leavening power of the soda and powder be gone? Are these ingredients truly necessary? Thanks.
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John Michael Quarantello
Can you post a video or blog on proper chicken handling techniques? I have to constantly wash my hands when cooking chicken for example - cut the chicken into appropriate sizes, wash hands, salt and pepper the chicken, flip it over, go wash hands before touching the salt and pepper again, move chicken to pan, wash hands afterwards. Just looking for some tips and tricks. Thanks
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Can you post a video or blog on proper chicken handling techniques? I have to constantly wash my hands when cooking chicken for example - cut the chicken into appropriate sizes, wash hands, salt and pepper the chicken, flip it over, go wash hands before touching the salt and pepper again, move chicken to pan, wash hands afterwards. Just looking for some tips and tricks. Thanks
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Samantha L
I'm from Scotland and never seen these oatcakes before, I guess it's a cool take on a Scottish dish but never, ever, seen or heard about these before. While I'm sure they're amazing, this version of oatcakes is unheard of here. Also, traditionally, the flat and more crisp oatcakes that we get here are really more savory, normally served with cheese or a main dish like haggis or stovies.
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I'm from Scotland and never seen these oatcakes before, I guess it's a cool take on a Scottish dish but never, ever, seen or heard about these before. While I'm sure they're amazing, this version of oatcakes is unheard of here. Also, traditionally, the flat and more crisp oatcakes that we get here are really more savory, normally served with cheese or a main dish like haggis or stovies.
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Arlyn Lichthardt
Chef, that's what I'm having tomorrow for breakfast. Thank you. BTW, you're asking for a little trouble if you employ any name from the UK in the title of your recipe. I spend a fair amount of time reading the Guardian, a lot of it in the Food section. I have never found so many people disagreeing about almost everything and letting you know in the most disagreeable terms.
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Chef, that's what I'm having tomorrow for breakfast. Thank you. BTW, you're asking for a little trouble if you employ any name from the UK in the title of your recipe. I spend a fair amount of time reading the Guardian, a lot of it in the Food section. I have never found so many people disagreeing about almost everything and letting you know in the most disagreeable terms.
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Tyler Snortum-Phelps
But, but, but. buttermilk. I love any pancake-y thing made with buttermilk soaked oats. So I'm so curious why you chose cream instead. I did look at the blog post thinking you might have said something there. I searched all the comments (and saw the usual Can I substitute buttermilk? questions, but nothing from you there. So help a brother out, what's the deal?
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But, but, but. buttermilk. I love any pancake-y thing made with buttermilk soaked oats. So I'm so curious why you chose cream instead. I did look at the blog post thinking you might have said something there. I searched all the comments (and saw the usual Can I substitute buttermilk? questions, but nothing from you there. So help a brother out, what's the deal?
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Sandra Marks
Tried these today. Scrumptious They look like they are going to be heavy, but are so light and tender Will definitely be making again. The lemon zest was lovely in it. The only thing, was I only had half and half. So I wonder if that is why my batter didn't get as thick. I did let it sit for hours. Will try with cream next time and also buttermilk some time.
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Tried these today. Scrumptious They look like they are going to be heavy, but are so light and tender Will definitely be making again. The lemon zest was lovely in it. The only thing, was I only had half and half. So I wonder if that is why my batter didn't get as thick. I did let it sit for hours. Will try with cream next time and also buttermilk some time.
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jonnyboat2
Ok, oatmeal helps in lowering cholesterol, but what if its pre-soaked in butter and the cholesterol rich egg? Not to mention cooking in an aluminum pan. That said, Id switch to cast iron cookware or Pyrex and not worry about the cholesterol because cholesterol is good for your brain. Apparently aluminum isnt good for your brain.
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Ok, oatmeal helps in lowering cholesterol, but what if its pre-soaked in butter and the cholesterol rich egg? Not to mention cooking in an aluminum pan. That said, Id switch to cast iron cookware or Pyrex and not worry about the cholesterol because cholesterol is good for your brain. Apparently aluminum isnt good for your brain.
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