Making some Anglo-Saxon oatcakes a la Max Miller from #tastinghistory He said in the video that they were hard to flip, and he wasn't kidding. The mixture is simultaneously crumbly, sticky, and slippery, and there's so much butter in them that the cakes soften in the pan as it melts. I used dried cherries and cinnamon, and substituted all-purpose unbleached wheat flour for the oat flour, adding it last. It looked too wet to handle, so I added another 46g of flour (double the recipe amount). I don't know if oat flour would have worked differently. A few things I've worked out thus far: 1. They will be messy and bits will break off. Accept that it is the nature of the beast. 2. Smaller is better. 2.5" diameter worked better than 3". 3. The flatter they were on top, the less likely they were to break under their own weight after being flipped. The ideal shape is more or less a hockey puck. 4. Forming them ahead of time is not worth the bother and mess. I used the mixing spoon to press them into shape in my hand before placing them in the pan. 5. The pan did not need to be greased, and indeed, looks like it has been greased. 6. It's very much like frying scrapple or haggis in that the cakes are held together by char, and they need to sit undisturbed while the char forms. Flipping should be done gently. I used a fish spatula. 7. The mixture got easier to manage as the oats soaked up the wet ingredients. I would let it rest for maybe half an hour or so before frying. They're definitely worth the bother. They're delicious and quite filling. Would recommend. #oatcakes #historicalcooking https://www.instagram.com/p/CKmCPQWBgr3/?igshid=1n92ubi8hz9jz
