Can't decide between oatmeal and pancakes for breakfast? This recipe is for the softer pancake version of the popular dry, dense, and cookie-like oat cakes. Just let the dough rest for at least an hour before pan-frying. Soon enough, you'll be biting into a supremely crispy, buttery crust to find a creamy center filled with oats. Get the recipe for Chef John's Scottish Oatcakes.