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1. Preheat the oven to 350°. Half a cup at a time, pulverize 1 cup of the oatmeal by blending at high speed in the jar of an electric blender. Combine the pulverized oatmeal, baking powder and salt in a bowl, and stir in the melted butter.
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2. When all the butter has been absorbed add the hot water, a teaspoon at a time, stirring constantly, to make a smooth but firm paste.
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3. Gather the mixture into a ball and place it on a board or table lightly sprinkled with ¼ cup of the remaining oatmeal. Roll the ball into the oatmeal until it is completely covered with the flakes.
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4. Spread another ¼ cup of oatmeal evenly over the board and, with a rolling pin, roll the ball out into an 8-inch circle about 1/8 inch thick. With a pastry wheel or sharp knife, cut the circle into 8 pie-shaped wedges.
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5. Scatter the remaining ¼ cup of oatmeal on a baking sheet and, with a large metal spatula, carefully transfer the wedges to the sheet.
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6. Bake the cakes in the middle of the oven for about 15 minutes. When the wedges are light brown, turn off the heat and open the door of the oven.
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7. Leave the oatcakes in the oven for 4 or 5 minutes, or until they become firm and crisp. Serve at once.
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8. In Scotland, oatcakes are traditionally buttered and served with herring or cheese, but they may be served, alternatively, with honey or jam.
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