Oatcakes or Bannocks are a Scottish beltane tradition. They are eaten on Beltane morning to ensure abundance throughout the year. Here is a recipe for making them in the most traditional way that can be adapted for the modern Pagan.

Preparation

Prepare your oatcakes on the remains of the Beltane Eve balefire. When everything has burned down to glowing embers, it's ready. Find yourself a good sized stone with a bit of a flat surface on the top. Clean it well and place it in the center of your coals.

Alternatively, get yourself a big cast iron griddle and heat it on the stove.

Ingredients

1 1/2 cup rolled oats
1/8 tsp salt
1/4 tsp baking soda
1 tbsp lard (or butter or shortening or coconut oil or bacon grease)
1/2 cup hot water

Directions

Combine the dry ingredients in a bowl. Melt the fat slowly in a can or a small saucepan and then pour over the dry ingredients and mix lightly with a fork. Slowly add the water while mixing. It should form a stiff dough. Knead it in the bowl a bit and then form it into two equal sized balls. Flatten the balls to about 1/4 inch thik and place on the hot stone (or griddle) and let cook until golden brown turn over and repeat. Repeat this with your second ball of dough. Cut each cake into quarters to server. They are excellent drizzled with a bit of honey.