Active Time

　　25 min

　　Total Time

　　25 min

　　

Ingredients

Makes 4 breakfast or brunch servings

　　1/2 cup all-purpose flour

　　1/2 cup quick-cooking oats

　　2 teaspoons sugar

　　1 teaspoon baking powder

　　1/2 teaspoon baking soda

　　1/4 teaspoon salt

　　1 cup well-shaken buttermilk

　　1 large egg, lightly beaten

　　5 tablespoons unsalted butter, melted and cooled slightly

　　Accompaniments: marmalade or jam; clotted cream or crème fraîche

　　

Step 1

Put oven rack in middle position and preheat oven to 200°F. Warm 4 plates in oven.

　　

Step 2

Heat a well-seasoned griddle or heavy skillet (preferably cast-iron) over moderately low heat until hot.

　　

Step 3

While griddle heats, whisk together flour, oats, sugar, baking powder, baking soda, and salt, then whisk in buttermilk, egg, and 3 tablespoons butter until combined.

　　

Step 4

Brush hot griddle with some of remaining butter, then spoon 3 tablespoons batter per oatcake onto hot griddle and cook until bubbles appear on surface, edges are set, and undersides are golden, 1 to 2 minutes. Flip cakes with a large spatula and cook until tops spring back when pressed gently, 1 to 2 minutes more. Transfer as cooked to plates in oven and loosely cover with foil. Brush griddle with butter between batches if necessary.

　　

Step 5

Brush griddle cakes with any remaining butter and serve immediately.