Turns out, even when you only have the bare essentials in your pantry, you can still make oatcakes, a Scottish crispbread favoured by the Prince of Wales himself.

In a post shared on the @clarencehouse Instagram account, Prince Charles pays tribute to one of Scotland’s last remaining working watermills, the Blair Atholl Watermill in Highland Perthshire, with a recipe for Watermill oatcakes, that are regularly served in the mill’s tearoom and bakery.

“The simple recipe only requires three main ingredients – oatmeal, salt and water – and takes less than an hour to prepare and cook,” the post reads.

Oatcakes have been a Scottish tradition for centuries, with evidence to suggest they were enjoyed back as far as AD 43.

“Did you know that oatcakes are thought to have existed in Scotland since the Roman times? They are commonly eaten at breakfast or served up with a cheese board,” the post continues.

While they may resemble your typical cracker, oatcakes are generally eaten alongside a meal, such as scrambled eggs or soup, in place of bread.

Find the recipe below.

Watermill’s Oatcakes

Ingredients

100g medium oatmeal
70g fine oatmeal
30g pinhead oatmeal
¼ tsp salt
¼ tsp sugar
2 tbsp sunflower oil/olive oil
100ml boiling water

Method

1. Mix the dry ingredients and add water until the mixture becomes a workable soft paste. If too hard, add more water. If too soft, add more medium oatmeal.
2. Turn out onto a surface dusted well with oatmeal.
3. Roll the paste with a rolling pin to the desired thickness (about 2-6mm).
4. Cut into shape and place onto a baking tray
5. Bake on 170° for 20-30 minutes. Oatcakes should be toasted brown and not soft in the middle.
6. Enjoy!