1 c. oatmeal
1 c. flour
1 tsp. salt
1 1/4 tsp. baking powder
1/4 lb. butter
1/4 c. hot water
These crunchy little cakes are delicious at breakfast with a little butter and jam. Crispy, crumbly and not too sweet - a little like a crispy oatmeal cookie, except not so sweet. In many books, I've read about travelers setting down to an on-the-road repast of oatcakes and cheese. This is what I imagine they're like. So bake them in the oven or fry them in a griddle...then wrap them in a clean cloth and go for a hike and pretend you're adventuring with Frodo Baggins.
In a medium bowl, mix together oatmeal, flour, salt, and baking powder. Melt butter in hot water; add to dry ingredients.
Knead a little on a floured board or pastry cloth. Roll thinly. Cut into rounds with a cutter (or the top of a glass). Cook on both sides on a greased griddle, like a pancake. Or bake in the oven at 350°F for 25 min.
Eat spread with butter and drizzled with honey or a smear of strawberry jam.
Submitted by Gretchen Grant Contributed on: and modified on Saturday March 29th, 2008