Ingredients:

  • 1 cup (90g) rolled oats
  • 1 cup (100g) oat flour
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 4 tbsp (57g) unsalted butter, melted
  • 3 tbsp (63g) honey
  • 3/4 cup (180ml) buttermilk
  • 1 large egg, beaten

Instructions:

  1. Whisk the rolled oats, oat flour, baking powder, and salt in a large bowl until evenly distributed.
  2. Stir in the melted butter and honey, ensuring the oats are well-coated in fat to prevent a gummy texture.
  3. Fold in the buttermilk and beaten egg. Stir until just combined; stop as soon as the flour streaks disappear to avoid overworking the batter.
  4. Heat a cast-iron skillet or heavy-bottomed non-stick pan over high heat with a small knob of butter.
  5. Drop 1/4 cup (60ml) of batter per cake into the pan.
  6. Cook for 3–4 minutes per side until the edges are crisp and the surfaces are a deep, toasted gold.