Even those who don’t like celery will adore this delicious and simple cream soup!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 6 |
Ingredients
- 1 cup rolled oats
- 1 cup heavy cream
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1 teaspoon honey, or to taste
- 1 large egg
- ¼ teaspoon fine salt
- ¼ teaspoon baking soda
- ¼ cup self-rising flour
- ¼ cup melted butter
Instructions
- Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool to room temperature, at least 10 minutes.
- Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
- Heat butter in a skillet over medium heat. Scoop spoonfuls of oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.
- I used the regular rolled oats, but if you have to use the instant ones, I probably wouldn’t cook them. I’d just mix them with the cream, and let it sit until the mixture thickened up. By the way, this is just a theory, as I haven’t attempted this switch.
- If you don’t have self-rising flour, just add 1/4 cup of all-purpose flour, plus 1/2 teaspoon of baking powder, and an extra pinch of salt.
- Feel free to cook the oat mixture immediately or refrigerate it overnight before cooking. The longer you wait, the creamier the insides of the oatcakes will be.
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 14 g |
| Sodium | 292 mg |
| Sugars | 1 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I like these, more importantly my grandkids like them, and that are very picky eaters.
These are a really satisfying, healthier alternative to pancakes. They’re not particularly sweet, but the texture is great. Pair really well with yogurt and blueberry compote sweetened with stevia to keep the sugar down.
OK saw this one on YouTube and had the ingredients on hand and they look great so I made them the only adjustment that happened was I didn’t have lemon zest so I used orange zest instead I would definitely do that again in the future. I accidentally put a half a teaspoon of baking soda instead of a quarter of a teaspoon I was a little concerned but it didn’t seem to have any negative affect. I left them in the fridge overnight the first batch of four I just dropped in to the frying pan and then smooshed them out which was fine. The second batch of 4 I rolled into a flattened ball and put them in the pan that way.. I prefer the latter. They are absolutely delicious and just completely soak up the maple syrup. These will definitely be on the menu regularly! I had both kinds of oats but I decided to do the quick oats without cooking them option as I do not like to cook/burn milk products very much so if I can avoid it I certainly will lol
Awesome brunch recipe! A few tweaks though. I used skim milk in place of cream and 1/4 c pancake mix rather than self rising flour. Used only about 2 Tbl. Butter to fry them in. The were delicious and very filling. Served with NY State pure maple syrup. You can’t go wrong. Made about 8 cakes. Enjoy!
I made the batter and refrigerated it over night. To say the results were amazing would be an oversight. In the middle of our meal my wife said”stop eating and save this recipe to favorites”. Drizzle with honey and they are heavenly. I wish I could share a picture of my griddle with y’all!!
Yum. Used half & half instead of cream. Mixed oats with the half&half and left in refrigerator until next day. Then added the rest of ingredients and fried in two batches using 1/2 of the butter for each. Popped the leftovers in the toaster the next day to reheat for a easy hearty breakfast. The Lemon really pops some awaking flavor! Thanks for the inspiration!
I can’t wait to make these oat cakes. I think these would be great to make and wrap a warm one or two in a paper towel and hand it to your child or spouse as they walk out the door in the morning, I’d probably sweeten them a bit more in that case. Actually I’d probably add fresh grated apple and finely chopped walnuts to the micas it cooks the minuteThats just me .But they look and sound scrumptious
Toasty rib-sticking hearty goodness!
The best!!! I have made this over and over again. So delicious and very easy to make.
These oatcakes are worth the wait! They are a hit in my household & I will make them regularly. The texture is soft, but it has more body than a pancake & is more satisfying. I got 5 cakes out of this recipe, so one may consider doubling for a larger family. The only change I made was not melting the butter, but rather using it as needed.
Yum
Love the idea of this, but (cringe) I did change significantly based on other reviews and my own wishes. I substituted blueberry muffin mix for the flour, egg nog (that time of the year) for the cream, skipped the lemon juice and rind in favor of vanilla, and no honey needed since I used blueberry muffin mix and egg nog. Again, because of my substitutions, we didn’t need to use syrup, just picked them up and ate them – loved them.
I love this! I’ve made it several times and I love the texture and the hint of lemon. I’d rather have these than pancakes any day.
Made the oat mixture at night and then fried them up in the morning for a quick breakfast. I’m new to cooking and this was super easy and delicious. Officially added to the breakfast rotation.
There’s an old saying that in Scotland, oats feed the populace, and in England, oats feed the horses—and there are no better specimens of each than in those places.So I’ve been trying to feed us oatmeal, but never until this recipe have I actually enjoyed it! These are delectable. I didn’t have cream, so I used buttermilk and omitted the lemon, and it was perfect. And (I blush to admit this but oh well) I used a packet of apple cinnamon muffin mix in place of the flour. So yeah, these were pretty incredible. I tripled the recipe last night, and it was great for our big family. I’ve already got another bowl in the fridge for more tomorrow! Thanks for another winner, Chef John! 🙂
I let it set over night in stead of just for a couple of hours these where amazing even my kids loved them most definitely will be making these on a regular basis
I altered the recipe by. adding small diced apples, cinnamon and vanilla to the cream and oats while they cook and left out the lemon. it tastes a little like apple fritters when done.
I made a double batch and let the batter sit over night. They are very good and very filling. I didn’t measure how much lemon zest and juice I put in as I enjoy lemon so I may have put more in than recommended but they were delicious.
I made these as soon as the video tutorial was posted on YouTube. I made the mixture in the morning and stored it in the fridge until dinner time. The lemon-y zing is what makes these special. They taste even better the next day, in my opinion!