or Scottish Pancakes
The following proportions will serve about four people
- 1 1/2 cups old fashioned rolled oats or Scottish porridge oats1
- 2 cups wholemilk buttermilk2 or whole sweet milk soured with the juice of a lemon
- 1 tablespoon golden syrup*
- 1 level teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unbleached all-purpose flour
- 2 eggs, beaten
- 2 tablespoons oil
- Preheat lightly greased electric griddle3 to 350 degrees. Or heat a lightly greased skillet on the stove to medium heat.
- Heat milk to lukewarm and add beaten eggs.
- Stir in oats, golden syrup, and oil and let stand for 30 minutes to soften oats.
- Combine dry ingredients and stir into the oat mixture until blended.
- Spoon onto griddle.
- Brown first side and then flip once only.
- Remove from griddle when golden brown.
To serve, sprinkle lemon juice and sugar on bannocks, or serve with butter and jam, golden syrup or maple syrup, or warm applesauce.
*Golden Syrup is readily available in the UK but not in the US. If you are in the Southern US, a table syrup such as Yellow Label, Golden Eagle, or Blackburn-Made is a reasonable substitute. Southern table syrup is also delicious as a topping for these bannocks, but our favorite way to eat them is with the lemon juice and sugar.
- You can use quick oats, not instant oatmeal, instead of the old-fashioned rolled oats or the Scottish porridge oats and you can cut the time the oats have to soak in the buttermilk from 30 minutes to only 5 minutes. But, you sacrifice the texture. You make the call. ↩
- “Bulgarian style” ↩
- or as the Scots say, girdle ↩
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