Söt Havrekaka

This is a recipe inspired by medieval food preparation but with significant deviations, and was served as part of the feast at Ymir 2008.

As mentioned previously, flat breads have been found in grave finds.  I chose to make a sweet version for a “dessert” of sorts, using honey (which could be found in wild hives) as the sweetener.  The redaction was based on one by Mistress Hauviette d’Anjou, with the addition of a significant quantity of honey to the batter and drizzled over the cakes. I also fried them on both sides, and used the buttermilk leftover from making the fresh butter for the feast as the liquid.

Sweet Oatcakes


  • 1 cup of oat flour (can substitute 2 cups finely ground rolled oats)

  • 1 cup of coarse ground steel cut oats

  • 1 cup butter milk or soured milk

  • 3 eggs, beaten

  • pinch of salt


  • Mix ingredients.
  • Let sit for 1 hour.
  • Cook 1st side as a pancake, on a hot griddle. Do not turn.
  • Place cakes into a 350 degree oven to dry the tops.(Or fry both sides.)


Friedman, David. Cariadoc’s Miscellany. http://www.pbm.com/~lindahl/cariadoc/miscellany.html. Accessed 19 Mar. 2020.
Hieatt, Constance B., and Sharon Butler. Curye on Inglysch: English Culinary Manuscripts of the Fourteenth Century (Including the Forme of Cury). Early English Text Society, 2013.
Redon, Odile, et al. The Medieval Kitchen: Recipes From France and Italy. Translated by Edward Schneider, University of Chicago Press, 2000.

Leave a Reply