Comments on: Sourdough Oatcakes

By: Susie T

Susie T — Thu, 23 Oct 2025 11:46:00 +0000

In reply to Alison Kay. Savory is really satisfying. Thank you for encouraging me in that direction.

By: Alison Kay

Alison Kay — Thu, 23 Oct 2025 10:05:29 +0000

In reply to Susie T. Hi Susie. My gosh, this sounds so yummy! Thank you for taking the time to let me know. I hope you do them again. There are lots of savoury recipes on here as I don't eat anything sweet!

By: Susie T

Susie T — Mon, 20 Oct 2025 15:21:29 +0000

Hi Alison!
I made your oatcakes, but I slightly modified your version. After fermenting for 2 days, my oats were somewhat watery. So, I drained off most of the liquid, then mixed in 2 beaten eggs, garlic & onion powders, shredded cheese & salt/pepper…then formed the cakes in my cast iron skillet and fried in leftover bacon fat. They were good! Thanks for all the inspiration! I’m trying to think/eat more savory, less sweet.

Sending warmest regards from the Texas Hill Country,
Susie

By: Alison Kay

Alison Kay — Fri, 15 Nov 2024 11:59:00 +0000

In reply to Gary S. Thanks Gary!

By: Gary S

Gary S — Fri, 15 Nov 2024 09:44:31 +0000

In reply to Alison Kay. I live in Canada, and found our flours tend to be more thirsty than what's called for in most British recipes I've made so the same could be true for oats. Thank you for the reply and wish you well in your book endeavours.

By: Alison Kay

Alison Kay — Fri, 15 Nov 2024 09:28:56 +0000

In reply to Gary S. Hi Gary. I'm so pleased you like the oatcakes. Thanks for taking the time to comment. Actually, a friend is testing my oat recipes at the moment (because I'm in the early stages of writing a book) and she said the same thing about needing extra water. I originally used Italian oats for these and, having moved back to the UK, need to test them with British oats. I will amend the recipe when I come to a conclusion. Thank you!

By: Gary S

Gary S — Wed, 13 Nov 2024 13:36:11 +0000

Thank you for this recipe. I made these using your exact recipe. I found my oats needed more water. Actually I added 25 grams of water twice during the 48 hour fermentation. I baked them on my cast iron griddle for 30 minutes, turning after 20 minutes. Very pleased with the results. I make Scottish oats regularly and these are uniquely different. I made 11 oat cakes first time out and will make these again. They are a great savoury oat cake!

By: Ali

Ali — Tue, 21 Feb 2023 07:46:13 +0000

In reply to Katja.

Hi Katja. I’m so glad you like the oatcakes – thanks for taking the time to let me know! I am on the trail of black oats, in the last 6 months I’ve learnt of their finding and revival in Wales, but just this week a podcast patreon told me that they’ve been revived in Norway and now you’re writing from Denmark! Are they popular over there?

By: Katja

Katja — Sat, 18 Feb 2023 10:27:02 +0000

Thank you for this recipe!
I’ve made them with an ancient cereal variety called Black oats and they turned out so yummy!

By: Ali

Ali — Tue, 24 Jan 2023 13:13:18 +0000

In reply to Karen. I hope you like them, Karen. Let me know how the process goes!