Best 2 Steel Cut Oatcakes Recipes

Steel cut oatcakes, also called pinhead oatmeal, are a traditional Scottish breakfast dish made with oats, water, and salt. They are similar to pancakes, but are made with a thicker batter and cooked on a griddle. Steel cut oatcakes are a hearty and filling breakfast that can be served with a variety of toppings, such as butter, jam, honey, or fruit. They are also a good source of fiber and whole grains. Here we will present a couple of interesting and delicious recipes for those who want to cook this wonderful dish.

Check out the recipes below so you can choose the best recipe for yourself!

GRIDDLED STEEL-CUT OATCAKES

Griddled Steel-Cut Oatcakes image

Categories Milk/Cream Dessert Kid-Friendly Strawberry Oat Chill Maple Syrup Boil Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 4-6 servings

Number Of Ingredients 9

Ingredients

3 1/2 cups (or more) water
1 3/4 cups steel-cut oats
1/2 teaspoon salt
1/4 cup whipping cream
2 tablespoons pure maple syrup plus additional for serving
1 tablespoon (packed) dark brown sugar
1 tablespoon vanilla extract
Melted butter (for brushing)
2 pints strawberries, hulled, sliced

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.

STEEL-CUT OATCAKES

Steel-Cut Oatcakes image

I am NOT an oatmeal fan. I have been searching for over a year to find a way to include oatmeal into my diet. I just don't like oatmeal. I tried steel-cut oats and able to eat a bite or two, but in the end the texture just is a challenge for me. I found this recipe in Bon Appetite (Sept. 2007) and thought it worth a try. It was great! Cook the oatmeal, chill, cut into pieces and cook on a griddle. While it is a two step recipe, it is quick and easy and worth the little bit of planning required. The cakes are even better served with fruit or yogurt. I will never be a big oatmeal fan, but this is a recipe I can include in my meal plan and actually enjoy. Give it a try, your colon will thank you!

Provided by Mrs Goodall

Categories Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 1/2 cups water (or more)
1 3/4 cups steel cut oats
1/2 teaspoon salt
1/4 cup whipping cream
2 tablespoons maple syrup
1 tablespoon dark brown sugar (packed)
1 tablespoon vanilla extract
1 tablespoon butter (for brushing on griddle)

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).

Tips:

Use the right oats. Steel-cut oats are the best choice for oatcakes because they have a chewy texture and nutty flavor. Avoid using rolled oats or quick-cooking oats, as they will not produce the same results.
Soak the oats. Soaking the oats overnight in water or buttermilk helps to soften them and make them more digestible. This also helps to develop their flavor.
Use a hot griddle. A hot griddle is essential for cooking oatcakes evenly. Preheat your griddle to medium-high heat before cooking the oatcakes.
Cook the oatcakes in batches. Do not overcrowd the griddle, as this will prevent the oatcakes from cooking evenly. Cook the oatcakes in batches of 2-3 at a time.
Flip the oatcakes carefully. Oatcakes are delicate, so be careful when flipping them. Use a spatula to gently lift the oatcakes from the griddle and flip them over.
Serve the oatcakes warm. Oatcakes are best served warm. You can top them with your favorite toppings, such as butter, honey, jam, or yogurt.

Conclusion:

Oatcakes are a delicious and healthy breakfast or snack. They are easy to make and can be customized to your liking. With a little practice, you can make perfect oatcakes every time. So next time you are looking for a quick and easy breakfast or snack, give oatcakes a try!