Staffordshire Oatcakes
- Ready In:
- 3hrs 40mins
- Ingredients:
- 8
- Yields:
-
12 cakes
ingredients
- 225 g fine oatmeal
- 100 g wholemeal flour
- 100 g plain flour
- 1 teaspoon quick-action yeast
- 1 pinch salt
- 825 ml water
- 1 tablespoon baking powder
- 12 teaspoons vegetable oil
directions
- Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined.
- Make a well in the centre of the mixture, then gradually add the water in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (NB: You may not need to use all of the water.)
- Cover the batter with a damp, clean tea towel and set aside for 3-4 hours (or up to 8 hours), to allow the gluten in the batter to develop.
- Once ready to cook the batter, whisk in the baking powder until well combined.
- Heat one teaspoon of the vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter.
- Fry the oatcake for 1-2 minutes, or until golden-brown on one side.
- Flip the oatcake and fry for a further minute, or until golden-brown on both sides.
- Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper.
- Repeat the process with the remaining batter mixture, to make about 12 oatcakes. Stack them on top of each other, separated by greaseproof paper, and keep warm.
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RECIPE SUBMITTED BY
Lou van
Dudley, 0
<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br />Happily married and the proud mum of a beautiful daughter aged 5 and a baby son who was born on 10/04/10. Really enjoy cooking and trying new recipes, especially north American, French, Greek and Mexican. Have many cookbooks which I often pick from but love Nigel Slaters recipes and attitude, Charmaine Solomon for her Asian recipes and I am also a subscriber to Good Food Mag. I try to source good quality ingredients particularly meat and organic veg as I believe that <br />good ingredients can make a meal truely special. Have been lucky enough to find a wonderful farmer/butcher in Wales who only sells his own produce which is fantastic and I always stock up on a whole lamb for the freezer when I go there! <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>
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