Staffordshire Oatcakes Recipe at MyDish

Staffordshire Oatcakes

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Method

  • Add salt to flour and oatmeal.

  • Dissolve yeast with a little warm liquid (water and milk) and add sugar. Allow to become frothy.

  • Mix dry ingredients with yeast and rest of warm liquid (water and milk)to make a batter.

  • Cover with clean cloth and leave in warm place for 1 hour.

  • Bake on well-greased griddle. Put enough batter onto griddle to produce an oatcake about 8 or 9 inches in diameter.

  • The surface of the Oatcake will bubble up as it cooks and become covered in holes.

  • Turn oatcake after 2-3 minutes when upperside appears dry and underside is golden brown, and cook for another 2-3 minutes.

  • Eat as soon as possible.

    • Tips

    • To add a filling simply roll up some grated cheese, cooked bacon, tomato, cooked mushrooms - or in fact anything you like and microwave on full for about a minute each.

      Oatcakes can also be frozen.

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    Ingredients

    • 1 teaspoons Salt
    • 200g Flour (Wholewheat)
    • 200g Fine Oatmeal
    • 15g Fresh Yeast
    • 400ml Warm Water
    • 1tsp Sugar
    • 400ml Warm Milk

    By Views 4286  Added Mon Jul 9 2007


    A North Staffordshire oatcake is a type of pancake made from oatmeal, flour and yeast, and cooked on a griddle.

     

    The Oatcake is a local speciality in the North Staffordshire area of England, and so may be known to non-locals as a Staffordshire oatcake or Potteries oatcake. In and around the Potteries and South Cheshire, they are simply known as oatcakes (howeve Read More

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