Staffordshire Oatcake





  • Place the porridge oats(oatmeal) in a food processor and process just until fine.
  • Mix the ground oatmeal, wholemeal(whole wheat)flour and plain (white) flour together in a bowl with the salt, sugar, and quick yeast.
  • Warm the milk and water together until you can hold your finger in it for 10 seconds without going "OW!" - then it should be warm enough but not hot enough to kill the yeast.
  • Mix the warm, milky water in with the dry ingredients and whisk.
  • Leave to rise and plump in bowl for 40minutes.
  • Heat a nonstick frying pan over medium heat.
  • Whisk the batter a little then pour about 3/4cup of the batter into the hot pan, swirling it around. DO NOT TRY TO SPREAD THE BATTER WITH ANYTHING. You'll just end up with a mess. If it's funny-shaped, that's how it will be.
  • Cook until edges become dry, the underside of the oatcake is golden brown and the oatcake on top looks mostly dry and solidified all the way to the centre.
  • Flip and cook until golden brown on the other side.
  • Place oatcake on rack to cool. When they're completely cold you can stack them. Repeat with remaining batter.
  • They should keep well for a day or two in the fridge or a few months in the freezer. When freezing, place waxed paper or plastic wrap between each oatcake for easier separation later.
  • Usually to fill them, you reheat or toast them until warm under a grill(broiler) on both sides then add your cheese, etc, and put back under the grill until the cheese has melted.