BS: Oatcakes & pikelets - yum!

Subject: RE: BS: Oatcakes & pikelets - yum!
From: richd
Date: 12 Dec 09 - 05:03 PM

Desert Dancer that recipe sounds good- although I notice that you've still got to leave it to sit. I wonder why this would be if it doesn' have to rise.

In the interest of completeness here is a Welsh recipe for oatcakes, cooked on a bakestone or hearthstone, which is the complete opposite of complex recipes.

2 cups oatmeal
1 cup warm water
1 tsp salt
2 tsps butter/fat

mix salt and oatmeal. Rub in fat. Pour on water. Knead well. Stretch and roll into sausage shape. Cut into eight pieces and roll into balls. Flatten between palms till wafer thin. Cook slowly on bakestone unitil dry. Eat with butter, bacon and salty cheese. This can be made with any mix of flour- bearly, rye little bit of wheat. Come out like an oat chapatti or if rolled out thin and cooked for long more like a tortilla. Yum.

Subject: RE: BS: Oatcakes & pikelets - yum!
From: Desert Dancer
Date: 12 Dec 09 - 06:36 PM

If you're using regular (slow-cooking) rolled oats, the sitting for a while in milk would be so that the oats fully absorb the moisture. Otherwise, if you mixed quickly and cooked, you'd have pretty chewy oats. 'Course, if you're into that, you might not mind... it sure is quite different from your (crispy?) Welsh oatcakes, richd.

Subject: RE: BS: Oatcakes & pikelets - yum!
From: Desert Dancer
Date: 12 Dec 09 - 06:38 PM

and Q, usually when I make plain old blueberry pancakes, I throw the blueberries in at the end of the mixing, and usually more than the recipies call for... does make blue, but tasty pancakes. I suppose the "drop a few berries on top" approach is to prevent the blue batter effect. May also be because the batter is stiffer, and you'd crush the berries a bit in mixing?

Subject: RE: BS: Oatcakes & pikelets - yum!
From: richd
Date: 13 Dec 09 - 07:41 AM

Crispy-ish, deepending on thickness, but definitly to the biscuity end of the spectrum. Most celtic oatcakes tend to be like this, and made of oatmeal, rather than a cooked 'porridge'. Although there are some interesting oven breads mad on a base of sourdough porridge, but that's getting off the point a bit.