Lucky's Golden Oatcakes with Berry Creek Compote
Inspired by the warmth of a frontier morning, these golden oatcakes are a hearty start to any adventure. Fluffy and tender, they're perfectly complemented by a vibrant berry compote, reminiscent of freshly picked wild berries from the creekside.
Directions
- 1
In a large bowl, whisk together the flour, rolled oats, granulated sugar, baking powder, baking soda, and salt.
- 2
In a separate medium bowl, whisk together the buttermilk, egg, and melted butter until well combined.
- 3
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
- 4
Heat a lightly buttered griddle or large nonstick skillet over medium heat (about 350°F).
- 5
Pour about 1/4 cup of batter for each oatcake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- 6
While oatcakes cook, combine mixed berries, water, and maple syrup in a small saucepan over medium-low heat.
- 7
Simmer for 5-7 minutes, stirring occasionally, until berries soften and the compote thickens slightly.
- 8
Serve the warm oatcakes immediately, topped generously with the Berry Creek Compote and an extra drizzle of maple syrup if desired.
- 9
These oatcakes are best enjoyed fresh, but leftovers can be kept refrigerated for up to 2 days.