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Buttermilk Oatcakes with Raspberry Compote

March/April 2012

Your rating: None Average: 3.9 (67 votes)

These high-fiber oatcakes are made with 100% whole grains and no butter. A quick raspberry compote is a nice change from maple syrup.


Buttermilk Oatcakes with Raspberry Compote

8 Reviews for Buttermilk Oatcakes with Raspberry Compote

07/21/2013
Anonymous

Has anyone had these as leftovers? Are they good?

Comments (1)

No comments

 
wilfulpeg wrote 20 weeks 3 days ago

Yes. Great!

Yes. Great!

06/08/2013
Anonymous
Great combo: Familiar tastes but not same-old; satiating but not heavy

Yum! We made a vegan version of this, using apple cider vinegar and almond milk instead of buttermilk, and ground flax seeds and water instead of egg (which added some fiber and nicely held the oats together). A great weekend breakfast without too much work. The raspberry compote was a great compliment to the oatcakes.

Comments
05/07/2013
Anonymous
Surprisingly good!

I forgot to use egg in my first batch but they made really great crepes, lol! When I added egg they were very tasty pancakes. Thanks for taking the guilt out of my pancake obsession!

Comments
05/04/2013
Anonymous
Yummy healthy pancakes

These were so good. I didn't make the raspberry compote but a molasses cinnamon syrup and they were so good. Easy to make and they puffed up nicely. Three pancakes and I was full. My husband, three year old, and one year old all devoured them. Will be making these often.

Easy
Comments
07/22/2012
Anonymous
DO NOT USE Soured milk as a substitute

I've been trying to incorporate a lot more whole grains into my families diet and thought these looked great. And being on autopilot in the morning I just used my regular substitute for buttermilk, soured milk. This was a bad idea. If I had thought about it beforehand I probably would have realized that the batter was going to be too thin. But I didn't and when I tried to make the first couple they just pooled into the entire pan and burned and became very chewy. So I drained a lot of the liquid, added in a little greek yogurt and another egg and they became edible. They looked nothing like the picture with the recipe though. I recommend if you're going to substitute the liquid to make sure it's something thick enough to hold to oats together and not pool around the outside.

Comments (4)

No comments

 
blubyu1958 wrote 30 weeks 5 days ago

"Soured" milk is milk made

"Soured" milk is milk made sour with lemon juice/ vinegar; it's a substitute for buttermilk if your do not have any in the fridge. See tips section....

Anonymous wrote 49 weeks 3 days ago

Why would anyone rate a

Why would anyone rate a recipe based on thier own stupid mistake, and personally, I throw "sour" milk away, i don't try and use it in ANY recipe!

 
v-wojcik wrote 2 years 6 weeks ago

I was going to say the same

I was going to say the same thing as the previous comment - not that it is "unfair", but rather that it is just plain silly. The two stars should be for the poster, not for the recipe.

That comment should be removed for being idiotic.

Anonymous wrote 2 years 12 weeks ago

I don't think that it's fair

I don't think that it's fair to give a recipe a low rating if it tasted bad because you made a substitution that didn't work out.

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