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Scottish oatcakes are flat biscuits primarily made from oats, salt and water, and sometimes dripping or lard; Welsh oatcakes are more like savoury pancakes, while Yorkshire oatcakes have a bubbly appearance and are cooked only on one side. When oatcakes are sliced into quarters, each piece is known as a farl.

Work quickly when making oatcakes, as the dough can be quite sticky – scatter the work surface with dry oatmeal to prevent the dough from sticking. Traditionally, one side of the oatcakes would be cooked on the griddle and the other toasted in the fire, as not all households were fortunate enough to have ovens. Nowadays, oatcakes can be baked in the oven as well as cooked on griddles.