Havregrynskage (oat Cakes) Recipe

Havregrynskage (oat Cakes) Recipe

The best delicious Havregrynskage (oat Cakes) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Havregrynskage (oat Cakes) recipe today!

Hello my friends, this Havregrynskage (oat Cakes) recipe will not disappoint, I promise! Made with simple ingredients, our Havregrynskage (oat Cakes) is amazingly delicious, and addictive, everyone will be asking for more Havregrynskage (oat Cakes).

What Makes This Havregrynskage (oat Cakes) Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Havregrynskage (oat Cakes).

Ready to make this Havregrynskage (oat Cakes) Recipe? Let’s do it!

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Ingredients & Directions


8 tb Butter, unsalted
1/4 c Sugar, granulated
2 c Oatmeal, instant
1/4 c Corn syrup, white

Melt butter in skillet and stir in sugar. Let bubble together 20 seconds,
taking care not to let the butter burn. Add oatmeal, cook 5-10 minutes,
stirring occasionally, until oatmeal is golden brown. Remove from heat and
stir in corn syrup.
Rinse custard cups or muffin tins with cold water, shake out excess
moisture. Pack bottoms and sides with oatmeal mixture, dividing equally.
Refrigerate at least 3 hours.
Loosen cakes by running a knife around the edges; gently slide out and
serve with Cold Buttermilk Soup.

From

Yields
12 Cakes



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