To make oatcakes, you need whole rolled oats, wheat flour, brown sugar, baking powder or baking soda, salt, shortening and cold water. Common variations add cinnamon or substitute milk for shortening and water. Common garnishes include honey, raspberries and maple syrup.
For low-fat, high-fiber oatcakes, start with whole rolled oats. Leave the oats whole for a heavier cake or chop them in a food processor or blender for a finer texture. In a large mixing bowl, combine 1 1/2 to 2 cups oats, 1/2 to 2 cups of flour, 1/2 to 1 cup of brown sugar, 1/4 teaspoon of salt and 1 to 2 teaspoons of baking powder or baking soda.
If using shortening, work it into the dry ingredients with your fingers and then add 1/2 cup water. Roll out the oatcakes in a 1/4- to 1/2-inch-thick sheet. Cut cakes into the desired shape and place them on a greased baking sheet. Bake at 350 degrees Fahrenheit for about 15 minutes or until browned.
If using milk (or buttermilk), add it to the dry ingredients and stir. For a denser texture, you can also whisk in a whole egg. Let the oat mixture stand for about 15 minutes. For each cake, ladle out about 1/4 cup of batter onto a greased skillet and cook over medium heat until the batter bubbles. Flip and cook until brown, another two minutes or so.