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600 g rolled oats 150 g pancake mix 150 g butter 100 g brown sugar 300 g peanut butter 6 g cinnamon 2 eggs 425 g water
0. Preheat oven to 325℉.
1. Stir together the oats, pancake mix, cinnamon, and brown sugar in a large mixing bowl until there are no clumps.
2. In a large Pyrex measuring cup weigh out the butter and peanut butter, then melt in the microwave (40% power for 4 minutes works well).
3. Add the egg and egg white (or the 2 eggs) to oats mixture, plus the 425 grams of water. Whisk well.
4. Empty the Pyrex into the dry ingredients. Mix well until combined.
5. Once thickened, turn the dough out onto the baking stone. Use a rubber spatula or your hands to shape the into an even round with about a ¼-inch border around the edge.
6. Using a large knife slice the dough as pictured below, rinsing the knofe between each slice.
Diagram of slicing pattern to yield 32 servings
7. Bake at 325 for 70 minutes, turning the pan halfway after 35 minutes to bake more evenly.
8. Store immediately in airtight containers, while the oatcakes are still hot.
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