Griddle Cakes with Marmalade and Clotted Cream
Delicious oat-based griddle cakes made with buttermilk and served warm with marmalade and clotted cream. These golden-brown breakfast treats combine the heartiness of oats with the tenderness of traditional pancakes.
Ingredients
- •½ cup all-purpose flour
- •½ cup quick-cooking oats
- •2 teaspoons sugar
- •1 teaspoon baking powder
- •½ teaspoon baking soda
- •¼ teaspoon salt
- •1 cup well-shaken buttermilk
- •1 large egg
- •5 tablespoons unsalted butter
- •to taste marmalade and clotted cream
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 200°F. Warm 4 plates in oven.
5 min
- 2.
Heat a well-seasoned griddle or heavy skillet (preferably cast-iron) over moderately low heat until hot.
5 min
- 3.
While griddle heats, whisk together flour, oats, sugar, baking powder, baking soda, and salt, then whisk in buttermilk, egg, and 3 tablespoons butter until combined.
5 min
- 4.
Brush hot griddle with some of remaining butter, then spoon 3 tablespoons batter per oatcake onto hot griddle and cook until bubbles appear on surface, edges are set, and undersides are golden, 1 to 2 minutes. Flip cakes with a large spatula and cook until tops spring back when pressed gently, 1 to 2 minutes more. Transfer as cooked to plates in oven and loosely cover with foil. Brush griddle with butter between batches if necessary.
15 min
- 5.
Brush griddle cakes with any remaining butter and serve immediately.
2 min
