Oatmeal Breakfast Cakes

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 4 oz oatmeal
  • ½pint milk
  • 2 tablespoons flour
  • 3 oz shredded suet
  • Salt and pepper
  • Bacon fat for frying


    Soak the oatmeal in the milk. Add the flour, suet, salt and pepper, and mix well together. Shape into small round flat cakes on a floured board. Fry on both sides in hot bacon fat and drain well. Serve very hot like scones.