Scottish Oatcakes

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
• 0.25 teaspoons fine salt
• 0.25 teaspoons baking soda
• 0.25 cups self-rising flour
• 0.25 cups melted butter

Instructions

1. 1

   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 to room temperature, at least 10 minutes.

2. 2

   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.

3. 3

   Heat butter in a skillet over medium heat. Scoop spoonfuls of 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.