Farl oatcakes

Farl oatcakes


1 person made this

These are a traditional favourite. Small, sweet pancakes, farl oatcakes are known in parts of Britain as drop scones while in South Africa, they are called flapjacks.

Lynn Cole

Serves: 4 

  • 3/4 cup porridge oats
  • 1/8 teaspoon bicarbonate of soda
  • Pinch of salt
  • 2 teaspoons melted butter or lard
  • 3–4 tablespoons very hot water
  • Fine oatmeal, for kneading

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Mix the oatmeal, bicarbonate of soda and salt in a bowl. Make a well in the centre; add the butter or lard and enough hot water to mix to a soft but not sticky dough. Cover and leave to stand for about a minute.
  2. Meanwhile, heat a griddle or thick frying pan over medium heat and grease lightly with lard. Put a little dough on the griddle or pan – it should cook without burning when the temperature is right.
  3. On a surface dredged with fine oatmeal, knead the dough lightly until smooth. Then roll out thinly to a round about 23 cm in diameter. Cut the round into eight wedge-shaped segments (or farls).
  4. Lift them carefully onto the heated griddle or pan and cook for about 8 minutes on each side, or until the edges of the farls start to curl upwards. Remove from the heat and serve warm, spread with butter and jam.

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Reviews (1)


The recipe didn't make clear whether cooked oatmeal or raw oats were to be used. I opted to use the oats so I ground them in my coffee grinder to get a nice fine texture. Since there was no flavor other than salt and no acid to activate the baking soda, I replaced the water with milk and a splash of lemon juice. The only sweetness is added afterwards. They were filling and nutritious, a good way to get oatmeal into your diet. - 29 Aug 2013

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