Oatcake

Oatcake is a type of flatbread similar to a cracker or biscuit, or in some versions takes the form of a pancake. They are prepared with oatmeal as a primary ingredient, and are sometimes enriched with other ingredients such as wheat.

History

The oatcake has a long history in Scotland, England and Ireland where oats have been a staple grain for centuries. The first recorded mention of oatcakes dates back to 1st century AD in Roman Britain. They were traditionally baked on a griddle or baked in an oven.

Varieties

There are many regional varieties of oatcakes. In Scotland, the Scottish oatcake is a popular type, often served with meals or as a snack. In England, the Staffordshire oatcake is a regional specialty of the Staffordshire area. It is a type of pancake made with oatmeal, flour and yeast. In Canada, the Acadian oatcake is a traditional dish of the Acadian people.

Preparation

Oatcakes are typically made by mixing oatmeal with a liquid such as water or milk and then adding salt. The mixture is then rolled out and cut into rounds. The rounds are then baked until crisp. Some recipes may also include sugar, baking powder, or other ingredients.

Nutritional Value

Oatcakes are high in fiber and can be a good source of slow release energy due to the complex carbohydrates in the oats. They can also be a good source of protein, especially when made with milk.

Cultural Significance

Oatcakes have a significant cultural importance in Scotland, where they are often served with meals or as a snack. They are also traditionally eaten on Burns Night, a celebration of the life and poetry of the poet Robert Burns.

See Also

• List of British breads
• List of pancakes