Scottish Oatcakes Recipe

Name: Scottish Oatcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rolled oats; 1 cup heavy cream; 1 teaspoon lemon zest; 2 teaspoons lemon juice; 1 teaspoon honey, or to taste; 1 large egg; 1/4 teaspoon fine salt; 1/4 teaspoon baking soda; 1/4 cup self-rising flour; 1/4 cup melted butter

Servings: persons

1 cup rolled oats
1 cup heavy cream
1 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon honey, or to taste
1 large egg
1/4 teaspoon fine salt
1/4 teaspoon baking soda
1/4 cup self-rising flour
1/4 cup melted butter

1
Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature, at least 10 minutes.
2
Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
3
Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup rolled oats, 1 cup heavy cream, 1 teaspoon lemon zest, 2 teaspoons lemon juice, and more.

Yes, Scottish Oatcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Scottish Oatcakes

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