Staffordshire Oatcakes

A savoury oat pancake, perfect for breakfast!

Course Breakfast

Cuisine British

Keyword Savoury

Prep Time 20

Cook Time 4

Resting time 1

Total Time 1 24

Servings

Calories 274kcal

Author thebakingexplorer

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
½ tsp Salt
400 ml Warm water
300 ml Milk (Cow's or plant milk will both work)

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!