Scottish Oatcakes (Oatmeal Pancakes) - Food Wishes

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/264561/Scottish-Oatcakes/

[@cathyhaynes2700]

Thanks for this!

[@galespressos]

Love your recipes! Are you from Minnesota?

[@namingisdifficult408]

Gale Espressos he’s from upstate New York I think

[@freedomfightergrl5615]

Why can't you speak in a normal tone??? The way you are speaking is VERY ANNOYING!

[@galespressos]

Quickman may win thanks. accent is very interesting.

[@WeBAD3]

This seems like an upgraded version of something my dad would make me and my brother that his mom made him when he was little. You take day old oatmeal that has been chilling in the fridge overnight, then you cut it into slices and fry them up in butter and then serve them with some real maple syrup. It was always so tasty. This looks excellent too! Probably nice and fluffy. I will have to give this a try soon.

[@itsokaytobeclownpilled5937]

Donna Rhoads Did they call it fried mush?

[@WeBAD3]

I think they just called it fried oatmeal, but I will ask!

[@arthas640]

@@itsokaytobeclownpilled5937 it really depends on how soupy you like your oatmeal and how long you cook it. my family likes it fairly dry so frying leftover oatmeal (which we call oatcakes) winds up being pretty close to these oatcakes. When you let oatmeal cool uncovered it will also dry way out, especially if you let it cool in the pot, so it keeps a more cake like consistency as opposed to fried mush. If it is really mushy you usually just wind up with mildly gooey pancakes since the oats just collapse into a homogeneous mixture akin to normal pancakes, you just dont add more milk or cream to the oatmeal and just add a little extra flour to absorb the excess moisture.

[@mialite7959]

@@itsokaytobeclownpilled5937 I believe mush is made out of corn meal? Anybody?

[@rebeccast.martin3681]

My mother in law taught me to make those- my kids loved them. They tasted really good if you add some cinnamon before chilling.

[@treasuretreereynolds1764]

This looks scrumptious. Someone comment that this wasn’t Scottish. Well, then don’t make or eat it! Do we really need to be mean right now since the world became a scary place? Love you, Chef John! Everyone stay safe and love one another.💜

[@bodybalancer]

Ps. For texture, steel cut oats are great! I like to use a mix of my favorite styles or cuts of oats - i like super creamy quick oats myself, plus steel cut oats. You can leave the batter overnight and the steel cut oats will still retain their lovely nutty crunchiness. You can also add chopped nuts, or chocolate chips. 👍 if you add chocolate- i love it best paired with bacon & syrup. Butter & honey, or berries & cream/yogurt are also so good with them. 👍😘👌

[@tonycarpaccio9550]

Never heard of these growing up in Scotland but looks alright. The hard dry oatcakes served with cheese etc are the only variety I've seen in Scotland. Interesting recipe though!

[@arthas640]

I dont know why but there's a _ton_ of "scottish" foods that were never invented in scotland. In the US alot of people will label various things as "scottish" or "irish" even if they're English or American because theres a ton of people with Scottish and Irish heritage here. People in the food industry (cooks and manufactures alike) both have a tendency to label foods with a random nationality to make them seem older or more exotic then they actually are, and they love to label oatmeal dishes as "Scottish" since alot of oats were traditionally growth there.

[@danelleegan3203]

What he's making is basically fried porridge but I'll bet it's delicious ! My great grandmother made something like this but she would put an egg or some bacon on top.

[@msg472]

Oh the Appalachian in USA descendents of scotch Irish make corn bread like that.

[@Beardychiel]

This 60 year old Scot has never heard of this before and I have worked as a chef. But an oat filled drop scone could be interesting to try.

[@susie2251]

These remind me more of Staffordshire oatcakes made in a pan than Scottish oatcakes.

[@pricklybiscuit]

Ok who else feels like a knob of butter set over medium-low heat when he says enjoy?😍😍😍

[@glitteringdystop1a]

Pricklybiscuit I-

[@ofunnaturalbirth]

I had this for breakfast! It was sooooooo good!! I made it the day before and stuck it in the fridge overnight. I followed your recipe exactly and it turned out amazingly. Super easy to make with phenomenal results. Thanks Chef John for the excellent recipe!!

[@altheliterate]

When you open the Food Wishes Bar and Grill, I would like to make a reservation for ten people, for breakfast, brunch, lunch and dinner.

[@StonyRC]

"Crustification"??? Is that even a word or just a sound you made? Chef John, you are truly eccentric (I mean that as a sincere compliment). Another excellent recipe. Thanks from the UK. Stay healthy.

[@vaylonkenadell]

"Samuel Johnson referred, disparagingly, to this in his dictionary definition for oats: 'A grain, which in England is generally given to horses, but in Scotland supports the people.' His biographer, James Boswell, noted that Lord Elibank was said by Sir Walter Scott to have retorted, 'Yes, and where else will you see such horses and such men?'"

[@steveg8322]

Vaylon Kenadell Greeks and Romans regarded oats as animal feed as well.After an inconclusive battle against Hannibal, Roman consul Marcellus fed certain troops oats for their supposed cowardice, those same soldiers begged their commander that they be in the forefront when they met again and posted a rare victory against the Carthaginians

[@jeanettewaverly2590]

Wow. History stuff. I love it!

[@sigmacronos9382]

If Mr. Samuel Johnson had said that in this day and age, people would be “offended” and “triggered”.

[@cruxcommissa]

This is the best comment I've seen on a KZbin video.

[@thaituannguyenngoc1204]

@@sigmacronos9382 I don't know, someone calling delicious oat and oat-based cuisine horse food doesn't just sound offensive, it's also snooty, ignorant, and sign of someone who should have been aborted.

[@oracle99]

I just made these. I used quick oats and let sit overnight. 1cup whole milk, 1 cup quick oats and let sit over night in the fridge. I used marion berry jam. Wonderful recipe. This is going in my recipe book. Thank you.

[@jeffnosanov5761]

The way your voice goes up AND down at unusual times IN your speech, is really VERY mesmerizing.

[@harryballsak1123]

I thought I was the only one that noticed his weird cadence. Actually kind of annoying

[@kaybee3798]

Try listening sped up 🤭

[@jb6879]

It’s annoying as hell!!

[@celtjim994]

Actually very difficult to listen to. The recipe looks great and I plan to try it but not sure I could watch many of his vids.

[@botheredwithknots-Sandra]

Tried these today. Scrumptious!! They look like they are going to be heavy, but are so light and tender!! Will definitely be making again. The lemon zest was lovely in it. The only thing, was I only had half and half. So I wonder if that is why my batter didn't get as thick. I did let it sit for hours. Will try with cream next time and also buttermilk some time.

[@bozmerz4358]

Your humor is so amazing... "the weird white thing on the yolk"... cracked me up!

[@ericmgarrison]

Since living in the UK In the 90s, I have made something very similar (and I do call them Oatcakes too - after all, I am a jackanapes with my Scottish Oatcakes) and, using a cookie scoop, press mine between wax paper squares the night before), but here's where the sweet road meets the savory: I add a strong white cheddar and some fresh rosemary (in lieu of the lemon and honey), then top with a generous dollop of homemade hot apple sauce or Southern fried apples. So yesterday I made the lemon and honey additions instead of the rosemary/cheddar and - with some butter and Grade B maple syrup - THESE ARE TO LIVE FOR!!!!! You must(!!!) let them rest to have the consistency of a latke. Thank you, SIr, for another brilliant lesson.

[@ScottWorthington]

Beautiful, Chef John. You have created a sublime mashup of my two favorite breakfasts, oatmeal and pancakes. Mine will be enjoyed with a side of thick cut bacon. Mmmm ... My tongue is so excited it's beatin' my brains out.

[@lorikaren7022]

I haven't tried this exact recipe yet, but I made a gluten-free version of these pancakes using leftover porrige made with gluten-free oats. I substituted the wheat flour in the recipe with a mixture of rice and coconut flours. They were absolutely delicious!! I love the hint of lemon in them. Thanks for sharing this great recipe!

[@Quick_and_Dirty]

I was raised on an old hippie vegetarian recipe my Mom called 'Cottage Cheese Patties'. Somewhat similar to this, basically it's just cottage cheese, an egg, oatmeal flakes, some flour salt and leavening. Fried in oil and served with your choice of gravy. Sounds gross but it's comfort food to me. Thanks for the upload, Chef John!

[@DJames-qw8rk]

My dad always mixed cottage cheese into his baked beans. It was super yummy.

[@regionalskygirl]

The recipe that you mentioned makes THE BEST vegetarian Meatloaf 😋

[@canadajim]

This channel is one of the best things on the internet.

[@lyndseybeaumont7301]

These look lovely but never seen them in Scotland in the 60 years of my life lol. I’d definitely try them if I did though x

[@ellenmacinnes5398]

Lyndsey Beaumont I am 82 years old and Scottish and I have never seen or heard of them either.

[@ingridwalker8809]

I made this recipe this morning for breakfast and it came out excellently. So delicious. My son loved it and asked me to make it again. For me, the lemon juice and zest took it to a super wonderful taste in my mouth.😀

[@thedivineenergy]

*You are after all the Norman Bates of your Scottish Oatcakes.😹*

[@thedivineenergy]

or *You are after all Jake the Snake of your Scottish Oatcakes.🤣*

[@thedivineenergy]

or *You are after all the Drake of your Scottish Oatcakes.😂*

[@chrismoore9686]

This is perfect!

[@callmecapn3119]

Y E S

[@kli9005]

divineenergy I

[@F4D4-t]

Regards from India, I made these today on our Republic Day celebration and got s lot of compliments from the people who think that kids don't like oats.. lol.. thank you Chef John :)

[@foodwishes]

Yes! Any GF flour will work for these!

[@ceecee7879]

Food Wishes Chef...tsk, tsk. The "you people" have to live their best life. Food Wishes is an inclusive food community 🙃

[@Ea-Nasir_Copper_Co]

Food Wishes I’ll be using oat flour!

[@scarface822]

Food Wishes that white thing on the yolk was eggstraordinary

[@christopher-]

What about boyfriend flour?

[@midorialexandros]

What about a splash of vanilla?

[@adamray_mysteray]

I love the lemon in this. It's enough that you know what it is, but not too much that it overwhelms.

[@jedi32r2]

i love your humor. congrats on the white thing across the egg! will try this for sure. Thank you for sharing!

[@fatmonk1]

Disappointed by lack of Cayenne

[@alalducente]

hahahahahahahaha good one

[@arthas640]

in recipes he doesnt explicitly show cayenne i just assume Chef John is doing lines of cayenne like cocaine inbetween bites.

[@letthesunshinethru2355]

Yes. Also, dissapointed by lack of normal voice inflection. It is not normal, period. And I have to turn the sound OFF.

[@lionofgod5843]

letthesun shinethru that’s how he talks all the time, weird. Hate it. But his recipes are good.

[@angiegomez4002]

You always have the decision to use cayenne, just a pinch!

[@daveb7811]

Mixed it last night and fried this morning. Very, very good although a bit tricky to work with as the "batter" is very sticky. I sprayed a little non-stick butter spray on the bottom of a glass and used that to pat them down before flipping. They are also fairly easy to burn so keep an eye on your time and temp. Definitely will make again.

[@EddyGurge]

Mmmm, seasonal bacon.

[@arthas640]

If stores only sold bacon during 1 season there'd be riots

[@samfranco4641]

EddyGurge Homer?

[@uekiguy5886]

According to the Wildlife Conservation Department, Bacon Season is Jan. 1st through Dec. 31st.

[@benw9949]

Sason-All (season salt brand) bacon? Seasoned Bacon? Hmm, now Chef John will have to come up with a bacon recipe.... Never mind, I'll just sigh with a silly grin right now. I clearly haven't had bacon in a while. Must remedy this soon. With some seasonal bacon. Uh-huh.

[@mialite7959]

This dude is so honest about what he does that he'd probably tells us if he tooted. :-) Love his style. Can't wait to make these. Thanks!

[@7ampint]

Im Scottish and never seen these before but Im a big fan of the channel so I'll let it slide

[@doctronfour9060]

Maevna ? Frites aren’t French? Pretty sure it is.

[@ceecee7879]

Doctron Four Belgium......Belgium army was french, hence the non de plume.

[@BLY99]

Doctron Four They aren't, they originated in Brabant which is a region of Belgium and the Netherlands. The french in french fries refers to the way they are cut and not the people.

[@kli9005]

He said a couple of times that these were not standard Scottish style.

[@SmokeyMagma]

"7ampint" lmao. Classic

[@cherell4173]

Did I say how much I love your demonstrations. Thanks for all the info

[@bellisperennis42]

Oooh, I looove Porridge, so I will have to try your pancake version ♡ And I will call them Porridge-Pancakes, the alliteration is more fun ;-) My serving tip: grate on some dark chocolate! That's how I love my Porridge, so it has to be yummie with these, too ☆

[@RVGrannyWA]

Gonna try these in the morning. Looks delicious and my husband loves both pancakes and oatmeal, best of both worlds. Thanks.

[@grapetomatogirl2141]

Chef John, Those are some tasty looking oatcakes! I watched and heard all the ingredients you used, but, after the flip of the first oatcake, to the end of video, I’m telling you, my brain is having a hard time accepting the fact that these are indeed oatcakes and not homemade breakfast sausage patties. Either way- these look delicious!

[@vchavez09]

Sausage patties would accompany these beautifully! Yumm

[@mayragallegos3860]

I enjoy listening to your voice, it brings me joy.

[@HowTasty]

Wow, they look amazing, perfect for breakfast! I've never tried to make oatmeal pancakes...I'm going to try them now, I've oatmeal in my pantry ;)

[@heyokaempath5802]

We have something similar here in Cincinnati, goetta. It's pronounced like "getta." And you've gotta getta some!! It is made with pin oats (steel cut), pork and/or beef, spices and a bay leaf. It is poured hot into a loaf pan, covered, refrigerated and sliced down to fry. Yummm!

[@TeshnosFire]

5:11 That pancake sensed your hesitation and weak heart. I like how you instantly turned merciless for the last one. x'D

[@bradmiller9993]

These look ridiculously wonderful. I'm going to whip up a batch for lunch because I am, after all, the sensei of my day. Now I'm off to the store to stock up on heavy cream. Thank you chef!

[@thomasmoore8794]

That rise and fall in the narration felt like psychological warfare....

[@tolulola7680]

🤣

[@shamus12]

It’s freaking me the f-- out.

[@truthseeker9688]

It is weird!

[@Trenchant468]

I have never previously heard these random accented syllables in every sentence-not from one single speaker ever. Can anyone pinpoint where this speaker is from?

[@SpruceCampbell]

Dude is like 85% on the level as the dude from the Chills channel.

[@interestingyoutubechannel1]

I love how chef John titles the videos name of his inspiration to a recipe, rather than the recipe itself.

[@lexm9416]

I’m a 58 year old Scot and, having lived in Scotland all of my life, have never seen these before. They are not Scottish oatcakes. I am a big fan of chef John and so I’m happy to forgive him this wee foible 😀

[@Krysta1Rose]

I suppose these would be good if they were just called oat pancakes lol. I do something similar except I bind the oats with roast sweet potato puree, egg and a little bit of bakibg powder and salt. Its naturally gluten free!

[@joantrotter3005]

My mom, who's father was an American of mostly Scottish decent, makes something similar with raisins added. We ate with butter and cinnamon and sugar when I was growing up. Is that more what you're used too, or still completely different?

[@Getpojke]

Lex I'm a 50+ Scot too and we used to eat these a fair bit. Though we called them oat bannocks. Maybe it's a regional thing I'm in the rural North East. We also have the butteries/rowies which you only really find up here and not throughout Scotland.

[@PlayaSinNombre]

He did mention that they are traditionally supposed to be a dry cookie (biscuit).

[@Aprilforevergreen]

I agree Lex

[@annesweeney5552]

Chef John , Thanks for picking stuff I have in the house . Awesome

[@ladiesdays]

On behalf of Canada, You're welcome, John :)

[@RuToob]

My Mom is going to love these! Once again, Chef John to the family event rescue!!!

[@NuhanHidayat]

It's 6:30am here, and chef John uploaded new video ah.... What a perfect Saturday morning In case you wondering why am i wake up at 6:30 on Saturday? I haven't sleep yet 😶

[@adm6785]

Awwww, I can't make these until tomorrow. It's 7:30pm here, Friday night. Hope you get some sleep soon. :D

[@NuhanHidayat]

Audrey M im going to sleep now and I'll probably gonna make that for lunch, since my lunch is technically my breakfast 😅

[@clipshift00]

:(

[@lindabell2716]

Oh my gosh! Thank you. I'd no idea these were a thing. Made these as long as I had children at home

[@evajacobson4571]

I would like to try a savory version with some green onion and sauted mushrooms.

[@NBZW]

Used buttermilk, didn’t have a lemon, had an orange, we love it!

[@brenthooton3412]

Bacon is always in season.

[@johnnie2638]

Freeeeeedommm to eat my breakfast!!! Thanks Chef John. This is a better option for me & others with type2 diabetes but miss pancakes!

[@mddell58]

*Amazing amount of fluctuations with every sentence. Interesting.*

[@kimberlywilliams4882]

Agreed, funny- then annoying.

[@ceejay1794]

Very odd

[@sharonhammer3901]

his cadence is really annoying- why does he talk like that???

[@claudettetooley]

I’ve tried to watch his videos, but finally learned to mute them.

[@michaelhill692]

I'm glad I'm not the only one who felt this way. It was honestly driving me crazy but I wanted to hear the entire recipe so I could try them.

[@gointothedogs2]

You might enjoy subscribing to this guy...hes funny and also seems to make good dishes and makes it fun and easy.

[@chocolatecake6588]

CHEF JOHN YOU HAVE BEEN ON KZbin FOR YEARS AND STILL NO WAFFLE RECIPE PLEASE POST A WAFFLE RECIPE. THE PEOPLE DEMAND IT

[@abouttime837]

just buy the machine and put batter in it?

[@CM_Burns]

You are the *Drake* of your *ChocolateCake*

[@foodwishes]

I don't have a waffle maker.

[@Forevertrue]

That is so '50s.

[@jeanettewaverly2590]

Let's take up a collection to buy Chef John a waffle maker.

[@jamestaylor909]

My mom use to cooked this every morning when was young. Was my favorite....

[@deltatom7]

I like drinking alone and watching Chef John.

[@chefevilee9566]

C caymer 😂

[@gregjones4035]

A dangerous game lol you drink a bit too much and wake up like who the fuck cooked these quiche?

[@gramcracker1616]

You make me laugh out loud while having really great recipes and techniques...bravo!!!

[@annawight8940]

Never seen these 😂 and I'm Scottish but gonna try it 😄

[@cynthiahunter519]

My children's grandma used to makes these and taught me how to make them. The made great snacks for the kids.

[@behringerm]

Looks wonderful. Good alternative to bannocks.

[@snippetsofvictoria]

Oooooooh, I'm gonna try this with coconut flour! *I'm drooling over here John! You make my breakfast wishes come true*

[@ShannonMac123]

my two favorite breakfast choices combined! my fave. and this is totally veganize-able! why i have never thought to create these in a baked like a cake moment. and thats my constant state so.. hmm. brilliant though thanks chef john! i know this isn't your favorite but could you try to do some more vegan recipes?

[@arthas640]

It's not as good but you can use normal oatmeal you have leftover, assuming you dont make it too soupy, especially if you let it cool down uncovered so it dehydrates a bit. Cooking it this way is probably ideal since the oats retain their shape but still turn creamy, whereas if the oats are cooked and then fried they tend to become more homogeneous, something more akin to a regular pancake with some oat chunks mixed in. You can also try different oils, i knew some farmers who used lard and said it turned out great and some people use vegetable oil or crisco and it turns out pretty good. Clarified butter works the best since you dont get the taste of browned butter in the cakes and you can cook at a higher temperature allowing it to get crispier and absorbing less oil/butter then regular butter (assuming your not too lazy to make clarified butter, which i am).

[@ncgreenie6707]

The best kind of foreshadowing: “when we fry these in butter”. Mmmmm!!!

[@derekwatson8568]

It was either Linda's pantry or imstillworking made something very similar, but they soaked the oats in beef stock before frying in lard and no strawberries!. Yours looked good too.

[@adamemac]

🎵And as alwayyys, enjoyyyy.

[@pamkentley7013]

SO DELICIOUS, I used up some buttermilk instead of the heavy cream and therefore omitted the lemon. We will most certainly make these again!

[@EmissaryZephyr]

"Awkward drips" ... (grin)Not to worry Chefmeister John, some of us spend our entire lives dripping awkwardly. And so it goes ... (Thank you Mr. Vonnegut, wherever you are!)

[@anapatriciahernandez2220]

One thing I can say is that they look as good as a delicios cake. From time to time I use to make my pancakes using day old prepared oatmeal, what I did not know is that cooking them like that is the scottish way. Thanks. Now 'm hungry.

[@andym28]

I'm from Scotland and never seen these before.

[@the-chillian]

Well then, you should go ahead and make them. Then you'll have seen them.

[@ribtickler]

I agree....these are not Scottish oatcakes. Look ok though. Scottish oatcakes are oven or dry stove topped baked, never fried plus the general ingredients are slightly wrong. Think more biscuit based than pancake

[@ilznidiotic]

You're looking for the Facts channel.

[@killerfunghoul3948]

Andy M same here, not a clue what these are, they’re certainly not oatcakes by any stretch, closest description could be fried Scott’s porridge oats.

[@ribtickler]

Ilznidiotic When we're looking for the Miranda Sings cooking fact channel, I'm sure you'll have a link to it.

[@davidcraig9779]

I gotta try this. Thanks for the recipe.

[@ladygardener100]

Lived in Scotland for fifty years, never heard of these.

[@alinayossimouse]

I made a half test batch of these recently and they were a hit with my flatmates, so today is the day I'm making a triple load of scottish oatcakes for breakfast. Thanks for this great recipe

[@CM_Burns]

This recipe is GR-RR-GRRREAT After all, you are the Kellog's Frosted Flake of your Scottish Oatcake. You are also the Justin Timberlake of your Scottish Oatcake.

[@Death_Bliss]

Feta Cheezz And the Drake of your Scottish Oatcake.

[@margaretjaeger2064]

I've Got to try these. I'm old, when I was a little kid, my Mom often talked of oat cakes, she loved them but I don't think she knew the recipe because she never made them for us. Obviously she'd eaten them before, must have been Her grandma that made them. I like the taste of fried oat cereals so I'm sure I'm gonna love these too.

[@Ben786]

Drizzle seductively ---> dripping awkwardly Story of my life 😂😂

[@keithdavidson4723]

Great recipe thank you. It would be interesting to try adding a well mashed banana and/or some raisins before cooking.

[@neoz.9886]

Looks really good

[@cristrivera]

These look great definitely going to try making them tomorrow 👍🏻👍🏻👍🏻

[@inkyguy]

"Crustification"? Is that a technical culinary term? I always called it caramelization.

[@endoalley680]

I have a somewhat similar recipe that I cook in a Belgian waffle iron. I use whole milk instead of creme.I don't precook the mix. I blast it in a Vitamix blender and let the mix sit there for 20 minutes or so. Then blast it again for a few seconds before using. A little bit of precooked quinoa or a little almond flour added makes a great waffle too.

[@stephaniefarrar3133]

Yay you uploaded :) Always makes my day!

[@stanleyyelnats1313]

Brilliant video! I appreciate your humor! Peace and Love

[@13joeyyeo]

That looks pretty good and i make oatmeal pancakes all the time but i sometimes add coconut, raisins, dates or figs........just sayin.....

[@Grymn]

Been watching Food Wishes videos for the last hour trying to decide what new recipe to try, when this gets uploaded. I think this will be the one, since I've been on a pancake kick lately.

[@mark-j-adderley]

“Weird white thing”. 2:11 Whenever something I do goes awry, I just pretend to myself that THAT was just what I wanted, had expected, planed for, dreamed of and wished for. Serendipity is always a longed for afterthought ...

[@brendonhenry8835]

Will try this soon, it looks lovely.

[@adamemac]

Ohhh I thought it said Scottish Outtakes. Oatcakes makes WAYYY more sense.

[@CrankyPantss]

adam mac Your first thought would be awesome. Imagine the out takes of him trying to do the recipe with a heavy Scottish accent before he did it with his regular accent.

[@adamemac]

CrankyPants 😂😂 That would be hilarious!! And maybe with some bagpipes softly playing in the background.

[@sp10sn]

Strange. Me also.

[@sharabrun4770]

No other cooking teacher makes me laugh chef John...😄...Weird white yoke things and awkward dripping LOL!! Thank you for mixing all the good stuff- including humor ! Much love and gratitude!

[@JudithTheROSE]

Could you do a video showing us how to make spice crabapple rings?

[@solusfoundation]

Thanks for the video. You're right about these not being Scottish oatcakes. Oatcakes are hard like crackers, and most often eaten with cheese. Check out simple and easy Scottish oatcakes buy What's for Tea? They used to be plain, but here in Scotland we have progressed them... a bit, and now have different flavours added such as cheese (my fave), chilli, and herbs. Delicious! Oh... and they're traditionally served with a dish called stovies. Back in the olden days when people couldn't afford meat, stovies were simply potatoes and onions with bone stock, left in a dish in the oven until they were really soft. Nowadays, left over roasted meat, or deliberately added meat is added until it resembles corned beef hash, without the 'corned' part. :) Enjoy.

[@karenamanda1958]

I’d garnish with some toasted chopped pecans. 😋

[@giannareeve2529]

karenamanda1958 Good idea! Chopped nuts or berries make every breakfast better 😊

[@thesugardaddy9947]

Candied pecans would be great!

[@grapetomatogirl2141]

karenamanda1958, I’m going to garnish them with the saliva in my mouth! 🤤😋😍

[@grapetomatogirl2141]

Gianna Reeve, Truth be told, I’m plant-based, but, I will make these for my family, and, I will attempt a veganized version of it for myself. I said ‘attempt’. No promises 😉

[@jburritt426]

That looks and sounds great.

[@overbergmountainfort6698]

Should not have watched this video Now I am really hungry! !!😂😂👍👍👍👍

[@charylliss1472]

Chef John, I love these. I make them all the timesince I first saw this video.😍

[@kingbrocher]

I'm Scottish and I've never heard of these at all. 🤣

[@thomaspaine1815]

Oh so you're an expert on all thing's Scottish ?

[@KM-hw6tw]

They're also called " drop bannocks" and they're in Elizabeth Craig's "The Scottish Cookbook" published in 1956.

[@aimeelinekar3902]

Ditto...

[@a-g3003]

Cool, try Staffordshire oatcakes please. I once had one and it was sublime!

[@LIHA420]

I love seasonal bacon😍🐷🥓

[@Getpojke]

Nice wee video Chef John. Here in Scotland I would've called that an "oat bannock" and very tasty they are too. I like mine with savoury breakfast things like eggs or bacon. When I lived on the farm they were great on a cold morning as they filled you up and the oats fuel you all day. Another oatmeal favourite that you may want to give a little try to is "Skirlie". Made with 150g pinhead oatmeal, 25g butter, 25g dripping/lard & a large onion finely chopped. Soften the onions in the dripping/lard until golden, then pop in the oatmeal, season with salt and pepper and cook on low for 25 or so minutes until the oatmeal has softened and toasted a bit. Correct the seasoning and serve. Usually eaten as a side with stew, beef or chicken, or you can use as a stuffing or as a wonderful topping for meat pies. Keep up the great work, you're making sure that we're all entertained while confined indoors.