Staffordshire Oatcakes are a traditional savoury pancake from the North of England. You can top them with sweet or savoury toppings and have as a main meal, a snack, or for breakfast. There are a few different variations on oatcakes (Scottish, Derbyshire, Canadian) but they all have the same basic ingredients of oats, yeast and flour. The batter for Staffordshire Oatcakes does have to be made in advance as it has to be left for 1-2 hours for the yeast to develop. You can also leave it overnight in the fridge if you’re having them for breakfast.
I used a food processor on normal porridge oats to grind them down until they had a finer texture Then in a large bowl I mixed together the oats, wholemeal plain flour, plain flour, yeast and salt.
In a jug I mixed the warm water and milk together, then I poured it slowly into the flour mixture and whisked to form a batter.
I covered the mixture with cling film and left for just over an hour until bubbles formed on the surface.
Using a frying pan on a medium heat I cooked the oatcakes for about 2 minutes on each side until golden brown.
The Staffordshire Oatcakes were very delicious and filling. I would say two per serving along with toppings is plenty for the average person. It’s nice to have something a bit different for breakfast, and they are so versatile as you can add different toppings depending on personal taste and dietary requirements. You also don’t have to restrict them just to breakfast, they’d make a great evening meal or lunch too with vegetables and cheese. I hope you enjoy them!
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For the oatcakes
- 200 g Oats Ideally fine oatmeal, or use a food processor to grind down regular porridge oats for a finer texture
- 100 g Wholemeal plain flour
- 100 g Plain flour
- 7 g Sachet of fast action yeast
- 1/2 tsp Salt
- 400 ml Warm water
- 300 ml Milk (Cow's or plant milk will both work)
For the toppings - pick your favourite toppings, but I recommend...
- Veggie sausages or bacon
- Baked beans
You will need to make the oatcakes in advance as they need to sit for at least an hour before cooking
Use a food processor to grind down the porridge oats for a minute or so. In a large bowl mix together the oats, wholemeal plain flour, plain flour, yeast and salt
In another bowl stir the milk and warm water together
Pour the wet mixture into the flour mixture and whisk to form a batter. Cover with cling film and leave for 1-2 hours until bubbles form on the surface
Prepare your toppings in the meantime
Heat a pan on the hob at a medium heat, add a knob of butter, and it should sizzle and melt fairly quickly. Then add a ladle full of batter and cook the oatcakes for about 2 minutes on each side until golden brown
Keep making oatcakes until the batter runs out, adding butter to the pan before adding fresh batter
Keep the cooked oatcakes warm either in the oven on a low heat, or covered with foil and a tea towel on a warmed plate
If you are topping with cheese, you can melt it under the grill or in the pan on top of the oatcake when it the second side is cooking
Serve immediately with warm toppings, they can be served flat or in a roll with the toppings inside
The oatcakes on their own without toppings can be frozen with baking paper between each one
You can also serve the oatcakes with sweet toppings like fresh fruit, maple syrup or Nutella!
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