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Staffordshire Oatcakes

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a regional recipe for Staffordshire oatcakes, delicious as a savory with bacon and eggs, melted cheese or cheese and ham, or 'eat sweet' with syrup or jam. Let your imagination flow!

This is a regional recipe for Staffordshire oatcakes, delicious as a savory with bacon and eggs, melted cheese or cheese and ham, or 'eat sweet' with syrup or jam. Let your imagination flow!

Ingredients

Serves: 12

Metric Cups
  • 200 grams porridge oats (fine)
  • 200 grams plain flour
  • 1 teaspoon salt
  • dried yeast (one sachet)
  • 425 millilitres warm water
  • 425 millilitres milk (mix with water)
  • 1 teaspoon sugar
  • 7 ounces quick-cooking oats (fine)
  • 7 ounces all-purpose flour
  • 1 teaspoon salt
  • dried yeast (one sachet)
  • 15 fluid ounce warm water
  • 15 fluid ounce milk (mix with water)
  • 1 teaspoon sugar

Method

Staffordshire Oatcakes is a community recipe submitted by Rose H and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix all the dry ingredients together.
  • Add the liquid and beat to make a smooth batter. Cover with a cloth and leave in a warm place for 1 hour.
  • Cook as pancakes on a well greased bake stone, griddle or heavy bottomed pan, on a medium heat, turning after 1-2 minutes(when the top of the oatcake appears dry).
  • Once turned cook the other side until golden brown.
  • Mix all the dry ingredients together.
  • Add the liquid and beat to make a smooth batter. Cover with a cloth and leave in a warm place for 1 hour.
  • Cook as pancakes on a well greased bake stone, griddle or heavy bottomed pan, on a medium heat, turning after 1-2 minutes(when the top of the oatcake appears dry).
  • Once turned cook the other side until golden brown.
  • Additional Information

    The oatcakes freeze well, just layer with greaseproof paper and seal in a freezer bag. No need to thaw, just warm under the grill.

    The oatcakes freeze well, just layer with greaseproof paper and seal in a freezer bag. No need to thaw, just warm under the grill.

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