Staffordshire Oatcakes

I do believe that this is my first ever savoury post! I thought it was about time. These Oatcakes are basically savoury pancakes which you can fill with meat, cheese or vegetables and have as a main meal. There are a few different variations on oatcakes (Scottish, Derbyshire, Canadian) but they all have the same basic ingredients of oats, yeast and flour. Important tip: make the batter in advance as it has to be left for 1-2 hours. Don’t forget this part and end up having your dinner at 10pm!

In a large bowl I mixed together 200g fine oatmeal, 100g wholemeal plain flour, 100 plain flour and 1/2 tsp salt. For the fine oatmeal I used a hand blender on normal porridge oats to grind them down until they had a finer texture.

I a jug I mixed one sachet dried yeast and 400ml warm water until the yeast dissolved. I then added in 300ml milk.

I poured the yeast mixture into the flour and whisked to form a batter. Cover the mixture with cling film and leave for 1-2 hours until bubbles form on the surface. I left mine for just over an hour.

I chopped up various vegetables. Above you can see onion, cherry tomatoes, leek, red pepper and mushrooms. I also cut up some bacon.

Cook the vegetables and meat in pans before making the pancakes. The separate pans I have used is because this was dinner for me and my boyfriend and he is a vegetarian and also doesn’t like mushrooms. Grate up some cheese as well if desired. I definitely desired some cheese.

Before pouring the batter in between each oatcake, I put a small knob of butter in the pan to grease the bottom. I used a ladle full of batter for each oatcake. You want them to be quite thick.

I cooked the oatcakes for about 2 minutes on each side on a medium to high heat until golden brown as above.

Whilst the second side was cooking I added on the vegetables, meat and a sprinkle of cheese.

You can wrap them up like a pouch as above or roll them up as below. The amount of batter in this recipe makes about 10 pancakes.

These were very delicious and filling. I only managed two and a bit. I would say two is plenty with a side salad. It’s nice to have something a bit different for a main meal, and these are so versatile, you can add different fillings depending on tastes and dietary requirements. I hope you enjoy these if you give them a go!

4 comments / Add your comment below

  1. Hi, I'm your new follower 🙂 xI recently brought some oatcakes when I was in Stoke on Trent, and stored in the freezer. I've heard that oatcakes are delicious, and your pictures certainly makes me want to defrost and eat. x

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