Ingredients
Dry Ingredients
- 1 cup rolled oats
Use traditional rolled oats. Avoid instant oats, which can make the texture too soft. - 1 pinch salt
Enhances overall flavor without making the oatcakes salty.
Wet Ingredients
- ½ cup cottage cheese
Use plain, unsweetened cottage cheese. Full-fat gives a richer texture, while low-fat creates a lighter result. - 1 large egg
Acts as a binder and adds structure. - 2–3 tablespoons water or milk
Added only if needed to adjust batter consistency.
Cooking Fat
- 1–2 teaspoons olive oil, butter, or neutral oil for the pan
Equipment Needed
- Mixing bowl
- Fork or spoon
- Non-stick or well-seasoned skillet
- Spatula
- Measuring cups
Step 1: Preparing the Oats
Place the rolled oats in a mixing bowl.
For a smoother texture:
- Lightly crush the oats using your hands or the back of a spoon.
For a more rustic texture:
- Leave the oats whole.
This choice affects the final mouthfeel of the oatcakes but not their structure.
Step 2: Preparing the Cottage Cheese
If the cottage cheese has large curds and you prefer a smoother batter:
- Mash it gently with a fork.
If you enjoy a slightly textured result:
- Leave the curds mostly intact.
Ensure the cottage cheese is cold but not watery. If excess liquid is present, drain lightly.
Step 3: Mixing the Batter
- Add cottage cheese to the oats.
- Add the egg.
- Add salt.
- Mix gently until combined.
The mixture should be thick and spoonable, not runny.
If it feels too dry:
- Add water or milk one tablespoon at a time.
If it feels too wet:
- Add a small amount of oats and rest the batter for a few minutes.
Step 4: Resting the Batter
Let the batter rest for 5–10 minutes.
This step allows:
- Oats to absorb moisture
- Batter to thicken naturally
- Oatcakes to hold their shape during cooking
Do not skip this step.
Step 5: Heating the Pan
Place the skillet over medium heat.
- Add cooking fat.
- Swirl to coat the surface evenly.
- Allow the pan to heat until the fat is warm but not smoking.
Correct heat prevents sticking and uneven browning.
Step 6: Forming the Oatcakes
- Scoop 2–3 tablespoons of batter per oatcake.
- Place gently into the pan.
- Use the back of a spoon to flatten slightly.
Do not press too thin. A thickness of about 1–1.5 cm helps maintain a soft interior.
Step 7: Cooking the First Side
- Cook for 2–3 minutes.
- Watch for the edges to firm and the bottom to turn lightly golden.
- Avoid moving the oatcakes too early.
Patience helps them release naturally from the pan.
Step 8: Flipping and Finishing Cooking
- Flip carefully using a spatula.
- Cook the second side for another 2–3 minutes.
- Lower heat slightly if browning too fast.
The oatcakes should be:
- Golden on both sides
- Fully set in the center
- Soft but not wet inside
Step 9: Final Texture Check
Press lightly on the center of an oatcake.
- It should feel firm but spring back slightly.
- If still soft inside, cook for 30–60 seconds more per side on low heat.
Step 10: Serving
Transfer oatcakes to a plate.
Allow them to rest for 1–2 minutes before eating. This helps the structure settle and improves texture.
Flavor and Texture Notes
- Oats provide mild sweetness and structure.
- Cottage cheese adds moisture and protein.
- The egg binds everything without making the oatcakes dense.
If the oatcakes taste bland, slightly increase salt next time.
