Griddled Steel-Cut Oatcakes

Part oatmeal, park pancake, this recipe is the best of both.

What you need:
3-1/2 cups (or more) water
1-3/4 cups steel-cut oats
1/2 teaspoon salt
1/4 cup whipping cream
2 tablespoons pure maple syrup plus additional for serving
1 tablespoon (packed) dark brown sugar
1 tablespoon vanlla extract

Melted butter (for brushing))
2 pints strawberries hulled, sliced

1. Butter 13x9x2 inch mtal baking pan or rimmed baking sheet.
2. Bring 3-1/2 cups of water to boil in heavy medium saucepan. Add oats and salt. Bring to a boil. Reduce heat to mdium-low, cover, and simmer until oatmeal is tender but still firm to bite, stirring often and ading more water by 1/4 cupfuls if too thick, about 30 minutes.
3. Add cream, 2 tablespoons maple syru, sugar, and vanilla; stir until mixture thickens, about 3 minutes.
4. Spread oatmeal in prepared pan. Cover with plastic wrap and chill until firm, at least 4 hours. (can be made a day ahead. Keep chilled)
5. Cut chilled oatmeal into squares or triangle. Heat griddle or heavy nonstick skillet over medium heat. brush griddle with melted butter. Cook oatcakes until golden brown and heated through, about 3-4 minutes per side.
6. Divide oatcakes among plates, drizzle with maple syrup, spoon strawberries over, and serve.