Our Recipes, re-invented from cooking shows
Maple Bacon Oatcakes
Prep. Time:
Baking Time:
Total Time:
15 mins
20 mins
35 mins
Serves:
Makes 8 generous oatcakes
Chef's Notes
Beer choice matters: Wheat beers add smoothness, while amber ales contribute malty depth
Make-ahead tip: Batter can be refrigerated overnight; thin with a splash of beer if needed
Gluten-free option: Substitute cup-for-cup gluten-free flour blend
Vegetarian version: Skip bacon crumble and add toasted walnuts with dried cranberries
Ingredients
OATCAKES
1½ cups old-fashioned quaker rolled oats
¾ cup all-purpose flour
2 tbsp cornmeal (adds texture and American flair)
1 tsp baking powder
½ tsp salt
¼ tsp smoked paprika
1 cup amber ale or wheat beer (room temperature)
3 tbsp pure maple syrup
2 tbsp melted butter
1 large egg
2 green onions, finely chopped
BACON CRUMBLE:
4 strips thick-cut bacon, cooked crispy and crumbled
2 tbsp toasted pecans, roughly chopped
1 tbsp maple syrup
SERVING:
Crème fraîche or Greek yogurt
Additional maple syrup
Fresh chives for garnish
Instructions
Prepare the bacon crumble: Cook bacon until crispy, crumble, and toss with chopped pecans and 1 tbsp maple syrup. Set aside.
Make the batter: In a large bowl, whisk together oats, flour, cornmeal, baking powder, salt, and smoked paprika. In a separate bowl, whisk beer, maple syrup, melted butter, and egg until smooth. Add wet ingredients to dry ingredients and stir until just combined. Fold in green onions. Let rest 5 minutes.
Cook the oatcakes: Heat a lightly greased cast-iron skillet or griddle over medium heat. Pour ¼ cup batter per oatcake. Cook 3-4 minutes until bubbles form on surface and edges look set. Flip and cook 2-3 minutes more until golden brown.
Serve: Stack warm oatcakes and top with bacon crumble, a dollop of crème fraîche, a drizzle of maple syrup, and fresh chives.
