Traditional Scottish Bannock Oat Cakes

Oatcakes are a very traditional part of the Scottish diet.
They were cooked on a griddle
(a flat iron pot placed over the fire)
but nowadays a heavy frying pan is used.

Ingredients:
4 oz oatmeal
2 teaspoons melted fat (bacon fat, if available)
2 pinches of bicarbonate of soda
Pinch of salt
3/4 tablespoons hot water
Additional oatmeal for kneading

Directions:
Mix the oatmeal, salt and bicarbonate and pour
in the melted fat into the centre of the mixture.
Stir well, using a porridge stick if you have one
and add enough water to make into a stiff paste.
Cover a surface in oatmeal and turn the mixture onto this.
Work quickly as the paste is difficult to work if it cools.
Divide into two and roll one half into a ball
and knead with hands covered in oatmeal to stop it sticking.
Roll out to around quarter inch thick.
Put a plate which is slightly smaller than
the size of your pan over the flattened mixture
and cut round to leave a circular oatcake.
Cut into quarters (also called farls)
and place in a heated pan which has been lightly greased.
Cook for about 3 minutes until the edges curl slightly, turn,
and cook the other side.
Get ready with another oatcake
while the first is being cooked.