Scottish Oatcakes
Description
A crispy, buttery crust surrounds the creamy and tender center of these Scottish oatcakes, Chef John's yummier alternative to ordinary brunch pancakes.
Ingredients
•
1 cup rolled oats
•
1 cup heavy cream
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1 teaspoon lemon zest
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2 teaspoons lemon juice
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1 teaspoon honey, or to taste
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1 large egg
•
1/4 teaspoon fine salt
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1/4 teaspoon baking soda
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1/4 cup self-rising flour
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1/4 cup melted butter
Directions
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 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 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.