Griddled Steel-Cut Oatcakes
Serves: 6
Shirley Senger
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3.5 cups
Water (or more)1.75 cups
Oat (steel-cut)1 tsp
Salt1 cup
Whipping Cream1 tbsp
Dark Brown Sugar (packed)1 tbsp
Vanilla ExtractDirections:
1
Butter 13x9x2-inch metal baking pan or rimmed baking sheet
2
Bring 3 1/2 cups water to boil in heavy medium saucepan
3
Add oats and salt
4
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
5
Add cream, 2 tablespoons maple syrup, sugar, and vanilla; stir until mixture thickens, about 3 minutes
6
Spread oatmeal in prepared pan
7
Cover with plastic wrap and chill until firm, at least 4 hours
8
DO AHEAD: Can be made 1 day ahead
9
Keep chilled
10
Cut chilled oatmeal into squares or triangles
11
Heat griddle or heavy nonstick skillet over medium heat
12
Brush griddle with melted butter
13
Cook oatcakes until golden brown and heated through, about 3 to 4 minutes per side
14
Divide oatcakes among plates, drizzle with maple syrup, spoon strawberries over, and serve
15
Butter 13x9x2-inch metal baking pan or rimmed baking sheet
16
Bring 3 1/2 cups water to boil in heavy medium saucepan
17
Add oats and salt
18
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
19
Add cream, 2 tablespoons maple syrup, sugar, and vanilla; stir until mixture thickens, about 3 minutes
20
Spread oatmeal in prepared pan
21
Cover with plastic wrap and chill until firm, at least 4 hours
22
DO AHEAD: Can be made 1 day ahead
23
Keep chilled
24
Cut chilled oatmeal into squares or triangles
25
Heat griddle or heavy nonstick skillet over medium heat
26
Brush griddle with melted butter
27
Cook oatcakes until golden brown and heated through, about 3 to 4 minutes per side
28
Divide oatcakes among plates, drizzle with maple syrup, spoon strawberries over, and serve