Lemon Ginger Oatcakes


1-1/2 cups organic oats
2 cups buttermilk
1-1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons sugar
1/4 cup (1 stick) unsalted butter, melted
4 eggs, separated
1/2 cup diced candied ginger
Zest from 2 lemons
Honey butter
Maple syrup


Soak the oats in the buttermilk for a minimum of 30 minutes to soften the oats; you can do this overnight if you’d like. In a bowl, combine the flour, salt, and baking soda. Add the sugar, melted butter, and egg yolks. Add the oat mixture, along with the candied ginger and lemon zest. Whip the egg whites until just stiff. Fold the whipped egg whites into the oat mixture. Heat a griddle or nonstick skillet over medium heat. Melt a tiny bit of butter and spoon out the batter to make oatcakes in the desired size. Allow the cakes to bubble on the raw side before flipping them.
Stack the cakes on a platter and top with honey butter and maple syrup.


My son, Bo, and I were on a college tour through San Francisco when we stopped at a wonderful breakfast spot and ordered their lemon ginger oatcakes. As we drove off, Bo said, “You need those oatcakes on your brunch menu.” After some testing and tasting, we created this recipe, which has not come off the menu since we opened Pomegranate Bistro in Redmond, WA.

Other Names:

Lemon Ginger Pancakes


4 to 6 servings (about 4 medium oatcakes per person)


Tuesday, February 28, 2012 - 12:18pm


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