Scottish Oatcakes – Oatmeal Pancakes
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes plus overnight soak
- Yield: 9 pancakes 1x
Ingredients
Scale
- 2 cups rolled oats (“Regular” not “Instant” 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
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
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.
Nutrition
- Serving Size: 1 pancake no fruit
- Calories: 176
- Sugar: 3g
- Sodium: 353mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 58mg