Prep 1 hr
Cook 6 mins
Delicious light pancakes made with oats and yeast - traditionally from the Midlands region in England, in particular the county of Staffordshire. The Potteries, an area that is the birthplace of many famous people including Arnold Bennett, Sir Stanley Matthews, Reginald Mitchell, Captain Edward Smith of the Titanic, Josiah Wedgwood, and more recently Robbie Williams…….but just as important to the Potteries as Royal Doulton, Wedgwood etc., are Staffordshire Oatcakes. Once only eaten locally, the Staffordshire Oatcake has grown steadily in popularity over recent years. The traditional filling would be practically any combination of ingredients from an ‘all-day breakfast’ but anything goes these days. Chicken curry, chilli con carne, scrambled eggs, smoked salmon and coronation chicken are now quite the norm amongst the oatcake avant-garde, as well as golden syrup, honey, jam and cream.
- 150 g fine oatmeal
- 150 g wholemeal flour
- 300 ml milk
- 300 ml water
- 7 g sachet quick-rising yeast
- 4.92 ml sugar
- Pour the milk and water in a saucepan and warm gently on the hob. This is just to create good conditions for the yeast when the batter is mixed so, as always, keep it below 30°C.
- Add all of the dry ingredients to a bowl and mix together before starting to whisk in all of the warm milk and water. I was looking to get a reasonably thin batter and 600ml did the trick on this occasion. Of course, add less or more milk and water as the situation dictates. Once the batter is mixed, cover with plastic wrap and leave in a warm room for about an hour, allowing the yeast to make the batter nice and bubbly.
- When it’s ready, give the batter a gentle stir, smear a little butter or oil on a hot, non-stick skillet and add enough of the batter to thinly coat the bottom. Cook on one side until golden (about 3 minutes) and gently flip over and cook the other side for another couple of minutes.
- Note: As oatcakes contain less flour, and wholemeal flour at that, they contain less gluten and will be more prone to tear. I’m guessing this is why people bulk them up with plain flour, but it’s by no means a problem, it just means a gentler hand is required. No vigorous skillet-shaking.
- This batter will yield about 6 large oatcakes. Don’t just stick to savoury fillings, either. Fruit, berries, crème fraîche, syrup, ice cream are all brilliant with these pancakes.
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]
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.
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.