- 1 1/3 cup [295 g] all purpose flour
- 2/3 cup [160 mL] quick oats
- 1 tablespoon [15 mL] poppy seeds
- 1 tablespoon [15 g] sugar
- 2 teaspoons [10 mL] baking powder
- 1/4 teaspoon [1 mL] salt
- 1/4 cup [60 g] cold unsalted butter, into small dices
- 2/3 cup [160 mL] buttermilk
- 1 tablespoon [15 mL] thinly sliced green onion
- 1 cup [250 mL] egg whites
- 1 tablespoon [15 mL] sour cream
- 2 tablespoons [30 mL] freshly chopped dill
- Preheat oven to 425°F [220°C].
- Into a large bowl, mix together 1 cup [140 g] of the flour, quick oats, poppy seeds, sugar, baking powder and 1/4 teaspoon [1 mL] of the salt.
- Reserving 1 teaspoon [5 g] of the cold unsalted butter, add the rest to the flour mixture.
- Combine either by cutting together with two knives in a criss-cross motion or using fingertips to quickly rub together until the mixture resembles coarse meal.
- Use a fork to stir in buttermilk, a small splash at a time, until a slightly sticky dough forms.
- Dust countertop with remaining flour.
- Turn dough onto countertop and flatten into a 7-inch [18-cm] circle about 1/2 inch [1.3 cm] thick.
- Cut into 8 wedges; place evenly spaced onto an ungreased baking sheet.
- Bake into preheated oven for approximately 15 to 20 minutes, until just golden.
- Meanwhile, melt reserved butter into a skillet over medium heat.
- Add green onion slices; fry stirring until sizzling and just beginning to brown.
- Add egg whites and scramble; season with remaining salt.
- To serve, evenly top 4 baked oatcake wedges with scrambled egg whites.
- Top with sour cream , sprinkle with chopped dill and top with remaining oatcake wedges.
- Serve immediately.