While it may seem counterintuitive, Oatcake batter is naturally thick. So hold your horses on adding more liquid to the batter. Too much water will yield a gummy texture. While you're at it, resist the desire to over mix. Stir together until just combined, and let those leaveners do their thing! (Fun fact: This batter rises twice—once when mixed with a liquid and a second time when it hits the heat.)

This naturally thick batter works well on a warm pre-heated cooking surface. Every surface is different, so start with medium heat and go up or down from there. Look for golden, toasty cakes to know that you've hit the right temp. One caveat! Cast iron runs hot, so cool it on this surface.

These Oatcakes are versatile from pan-to-pan, but a trusty non-stick surface is the one we keep going back to.

Our Oatcake mix works with all types of milk—plant-based or cow. And they cook up real nice by just adding water.

We have eggsellent news for ya and a couple egg substitute options for the Sunday Prep method. Swap in 2 tablespoons of Just Egg. Or make a flax egg by mixing together 1 tablespoons flax meal and 3 tablespoons water. Let sit for 5 minutes before adding into the Oatcake mix.

Grab a stick of salted ghee to cook your Oatcakes in instead of butter. Ghee (clarified butter) has a higher smoke point and wont burn or brown as quickly.