Scottish Oatcakes recipe
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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 ¼ teaspoon fine salt ¼ teaspoon baking soda ¼ cup self-rising flour ¼ cup melted butter
Nutrition Info
- 288.8 caloriescarbohydrate: 15.2 gcholesterol: 105.7 mgfat: 24.1 gfiber: 1.5 gprotein: 4.2 gsaturatedFat: 14.4 gservingSize: -sodium: 291.5 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Scottish Oatcakes
Directions
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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.
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.
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.