3 Reviews

I made these first of all as a lunch, & got adventurous, I thought, when I rolled a bit of shredded BBQ chicken inside & topped them with a homemade blueberry sauce! Later in the day, the two left over were spread with a bit of cream cheese, with the blueberry sauce used as a dip! Very, very nice, & we thoroughly enjoyed the combo of the oatmeal & the flour used! Thanks for sharing the recipe! [Made & reviewed in Zaar Cookbook Tag]

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Sydney Mike June 21, 2011

So easy - i like making the batter the night before and letting it ferment overnight (we've done both fridge and counter). Gives it a really lovely sourdough character! My favorite way to eat them is with bacon, cheddar cheese, and a soft fried egg inside, but jam and kajmak (Turkish clotted cream), or fresh berries and whipped cream, are delicious too.

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Shannon K. March 28, 2016

Great recipe! These were delicious. I ground my own oatmeal in a Vitamix and with no wheat flour in the pantry, sub'd AP flour. Since the recipe called for salt and I wasn't sure how much, I used 1 1/4 tsp. The consistency of the batter was great -- not too loose, not too thick. I used a pancake pen to 'pour' it onto my Cuisinart Griddler which was lightly greased with bacon fat. Plus, I doubled the recipe so we could enjoy plenty leftovers. Made 4-5" rounds and served English style...with devon double cream and bacon...in celebration of the 2012 London Olympics. Eager to try a sweet version for dessert tonight. Y.U.M.

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Jillikins64 July 28, 2012
Staffordshire Oatcakes - Traditional English Hotcakes - Pancakes