A repost from the Witch’s Kitchen blog, which will soon go away.
I tried the Scotch Oatcake recipe in Buckland’s Big Blue Book and was really disappointed. Maybe I should have ground the oats a little, but it just didn’t work for me. So, I set out to create something somewhere between a bannock and an oatcake and this is what I came up with.
This recipe uses Buckwheat Pancake Mix from Hodgson Mill. I would think that whole wheat flour would be a good substitute, but you might want to add another teaspoon or so of baking powder if you don’t use the mix. Hodgson Mill makes some really wonderful whole grain products and I highly recommend them.
1-1/2 cup Hodgson Mill Buckwheat pancake mix
1/2 cup oats, NOT the quick cook kind
2 tablespoons sugar, honey, or Splenda sweetener
2 teaspoons baking powder
2 tablespoons melted butter
3/4 cup water
Preheat oven to 400. Spray a round cake pan with Pam.
Stir all the dry ingredients together. Add the butter and about a half cup of the water. You want a semi-sticky dough, so add more water until it gets to that point. Flour your hands – I used more pancake mix – and pat into cake pan. Bake for 20-25 minutes, until browned. Cut into 6 or 8 wedges.
Next time I think I’ll try this with some blueberries in the dough. We ate them buttered with chicken soup the first time I made them, but I think they would be incredible as dessert with fresh berries and homemade whipped cream.