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February 7, 2012 / demarquettechoc

Irresistable Oatcake Recipe

Who wouldn’t want to wake up in the morning to the smell of freshly-made oatcakes?  The cakes are versatile enough to please both sweet and savoury palates, and they’re perfect for creating a romantic breakfast in bed – especially when you top it with Marc Demarquette’s Salted Caramel Sauce.  Either way, they’re a delicious way to start off your day. 

Irresistable Oatcakes


Photo Courtesey of Swamibu on

640 g Medium Coarse Oatmeal (we recommend Rude Health Daily Oats Porridge)

340 g Strong Plain White Flour

3 Tbsp Dried Skimmed Milk

4 tsp Quick-Act Dried Yeast

2 tsp Unrefined Sugar

500 ml – 1 lt Warm Water

Pinch of Halen Mon White Flakes Salt


Place all the dry ingredients (except salt) in a mixing bowl and add 500 ml of warm water. Mix until you have a thick custard texture. (You may need to add a bit more warm water to achieve the texture.) Cover the mixture with a damp towel and leave in a warm place for 2 hrs.

After two hours, mix the batter again and add a little more warm water to gain the consistency of a thick custard. Add the salt and mix well.

Next, heat a pan with a drop of oil and pour a ladle of the mixture to cook. Tap the side of the pan to get the bubbles out of the cake and spread the mix thinly. Loosen and flip the cake after approximately 1 minute.

Serve like a pancake with sweet or a savoury topping. The cakes can also be served as a fantastic dessert by adding vanilla ice cream and some moorish salted caramel.  Try Demarquette’s Cornish Clotted Cream and Sea Salt Caramel Spread for a one of a kind treat.

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