Steel Cut Oatcakes Recipes

STEEL-CUT OATCAKES

Steps:

• Butter (or use non-stick cooking spray) a 13x9x2-inch baking pan.
• Bring 3 1/2 cups water to boil in heavy medium saucepan.
• Add oats and salt.
• Bring to boil; reduce heat to medium-low, cover, and simmer until oatmeal is tender but still firm to bite. Stir often and add more water by 1/4 cup fill if too thick. Cook about 20 - 30 minutes.
• Add cream, maple syrup, sugar and vanilla; stir until mixture thickens, about 3 minutes.
• Spread oatmeal in prepared pan.
• Cover with plastic wrap and chill until firm, at least 4 hours and up to 24. (Keep chilled until ready to griddle).
• Cut chilled oatmeal into squares or triangles.
• Heat griddle or heavy nonstick skillet over medium high heat.
• Brush griddle with butter.
• Cook oatcakes until golden brown and heated through, about 3 to 4 minutes per side.
• Divide oatcakes among plates and top with your choice of toppings (maple syrup, berries or yogurt).

OATCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
• Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough.
• Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 20 to 30 minutes.

GRIDDLED STEEL-CUT OATCAKES

Steps:

• Butter 13x9x2-inch metal baking pan or rimmed baking sheet. Bring 3 1/2 cups water to boil in heavy medium saucepan. Add oats and salt. Bring to boil; reduce heat to medium-low, cover, and simmer until oatmeal is tender but still firm to bite, stirring often and adding more water by 1/4 cupfuls if too thick, about 30 minutes. Add cream, 2 tablespoons maple syrup, sugar, and vanilla; stir until mixture thickens, about 3 minutes. Spread oatmeal in prepared pan. Cover with plastic wrap and chill until firm, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Cut chilled oatmeal into squares or triangles. Heat griddle or heavy nonstick skillet over medium heat. Brush griddle with melted butter. Cook oatcakes until golden brown and heated through, about 3 to 4 minutes per side. Divide oatcakes among plates, drizzle with maple syrup, spoon strawberries over, and serve.