Staffordshire Oatcake
Over a year ago
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Ingredients
- 225g Fine Oatmeal
- 225g Wholewheat Flour
- 1tsp Salt
- 450ml Warm Milk
- 450ml Warm Water
- 1tsp Sugar
- 15g Fresh Yeast
Accompaniment
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Description
A flat pancake made from oatmeal and flour.
Method
-
1
Mix the water and milk together.
Mix the salt with the flour and fine oatmeal in a large bowl. Dissolve the yeast with a little warm liquid and add the sugar (I have also used dry yeast which works fine). Allow the mixture to become frothy.
Mix the dry ingredients with the yeast liquid to make a batter adding the remainder of the warm liquid.
Cover the batter with a clean cloth and leave in a warm place for about an hour.
Pour out enough batter on a well-greased pan (heavy/thick ones are best) to make an oatcake of about 22cm.
The surface will be covered in holes as it cooks.
Flip the oatcake after 1-2 minutes when the top side has a dry appearance and the underneath is a golden brown colour and cook for another 1-2 minutes.
Serve with sweet or savory topping. My favorite is cheese, bacon and mushrooms!!
Enjoy!!
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