Danish Oat Cakes

Completed oat cakes, slipped out of their muffin pan and ready to eat

 

Like so many others, I've been baking my way though these stressful times. Here's an old favorite that's perfect for late summer heatwaves because it doesn't require baking at all. I'm talking about Danish Oat Cakes

     

                               They're super-comforting if you're freaked out about nearby wildfires,

                               the Pandemic, smoky air---or all three!

   

The recipe comes from The Complete Book of Breads by Bernard Clayton, Jr.  I've been making them since I bought the book in 1973, when it was published. The oatcakes are called Havregrynskage in Danish, "They're fun to make, good to eat and a conversation food." Here's the recipe as it appears on page 489 of my first edition.

In a large skillet, over moderate heat, melt 1/2 cup butter and stir in 1/4 cup sugar with a wooden spoon. Let them cook together for about 30 seconds. Add  2 cups instant oatmeal and, stirring occasionally, cook for 10 minutes or until the oatmeal is a golden brown. Remove from heat and stir in 1/4 cup corn syrup. It will be quite thick and sticky

Then rinse a muffin tin with cold water, shake out any excess  moisture and pack the cups firmly with the hot oat mixture.

Place the filled muffin pan in the refrigerator for at least three 

hours. When the oat cakes are cold, loosen them by running a knife around the edges and slip the cakes out of the pan. Now they're ready to eat. The Danes sometimes serve them with a chilled buttermilk soup which they pour over the cakes. I guarantee that the buttermilk is not necessary. They're perfect eaten alone with only a plate underneath to catch the crumbs, accompanied by a cup of strong coffee or a glass of wine.

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