Griddle Cakes with Marmalade and Clotted Cream

Preparation

1. Step 1

   Put oven rack in middle position and preheat oven to 200°F. Warm 4 plates in oven.

   Step 2

   Heat a well-seasoned griddle or heavy skillet (preferably cast-iron) over moderately low heat until hot.

   Step 3

   While griddle heats, whisk together flour, oats, sugar, baking powder, baking soda, and salt, then whisk in buttermilk, egg, and 3 tablespoons butter until combined.

   Step 4

   Brush hot griddle with some of remaining butter, then spoon 3 tablespoons batter per oatcake onto hot griddle and cook until bubbles appear on surface, edges are set, and undersides are golden, 1 to 2 minutes. Flip cakes with a large spatula and cook until tops spring back when pressed gently, 1 to 2 minutes more. Transfer as cooked to plates in oven and loosely cover with foil. Brush griddle with butter between batches if necessary.

   Step 5

   Brush griddle cakes with any remaining butter and serve immediately.