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Scottish Oatcakes Recipe

Oatcakes were traditionally eaten with every Scottish meal since oats were one of the few grains that grew well in Scotland. They can be served alongside a main dish or can be made slightly sweeter for breakfast.

Adapted from Oatcakes

Prep: 10 minutes | Cook: 6 minutes | Makes: 6 oatcakes



  • 1 cup medium oatmeal*
  • 2 pinches baking soda
  • Pinch of salt
  • 2 teaspoons melted fat (bacon fat, if available)
  • 3/4 tablespoon hot water
  • Additional oatmeal for kneading


  1. In a medium bowl, mix the oatmeal, baking soda and salt. Pour the melted fat into the center of the mixture. Stir well and add enough water to make a stiff paste.
  2. Cover a surface in oatmeal and turn the mixture onto this. Work quickly as the paste becomes difficult to work with as it cools. Roll it out to around quarter inch thick. Cut into rounds using a 3 inch cookie cutter and place onto a lightly greased griddle over medium heat. Cook for about 3 minutes until the edges curl slightly. Then turn and cook the other side.

*The recipe called for 125 grams of medium oatmeal. I did not have this on hand so, after an internet search, I put rolled oats in the food processor until it looked like it was halfway (medium-way?) between its original form and ground oats. I could not find a direct conversion for the medium oatmeal, but after looking at various conversions for buckwheat flour and oatmeal I estimated 125 grams was about one cup. I (finally!) ordered a kitchen scale (below) so I will have a more accurate measurements.

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