Staffordshire Oatcakes - Traditional English Hotcakes - Pancakes

"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."
Staffordshire Oatcakes - Traditional English Hotcakes - Pancakes created by French Tart
Ready In:
1hr 6mins



  • 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.
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  1. jhprior102
    I grew up in Stoke-on-Trent and in my opinion there's only one way to eat oatcakes. Bacon and cheese and preferably on a tin plate.
  2. steve p.
    I have been making buttermilk waffles and pancakes for many years using 2/3 old fashioned rolled oats and 1/3 flour. Now I realize I have been making a variation on oatcakes! One of my favorite sea chanteys ends with the refrain ¨Jenny get your oatcakes done.¨ I always fantasized about the song when I made the waffles. (my daughters refer to them as our ¨intestine-scraping breakfast.¨)
  3. Punnama
    Great recipe. Turned out perfect, pretty much like the original ones from the shop in Staffordshire. Thanks for the recipe ??
  4. Legends
    me like. twuz very simple. but very delicious. i had it with some peanut butter and jelly, and it was exqusit. also im 11 (idk why i had to say that). but ye all in all was very simple and delicious with basically any topping it was quick and just perfect (exept the measurments)
  5. paul.nicholson615
    The best way and traditional way is to fry them in bacon drippings until they are crispy. If there isn’t any then use vegetable oil it is probably better for you. You used get these from the butcher made already now they are in all the supermarkets. I make them at home (since I live in the USA) like this but add an egg it helps hold them together I think. My recipe was 50/50 oat flour, white flour, yeast, milk a bit of sugar and I add the egg usually.

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