Staffordshire Oatcakes

A community recipe by Rose H

Not tested or verified by Nigella.com

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Introduction

This is a regional recipe for Staffordshire oatcakes, delicious as a savory with bacon and eggs, melted cheese or cheese and ham, or 'eat sweet' with syrup or jam. Let your imagination flow!

Ingredients

Serves: 12

Metric Cups

200 grams porridge oats (fine)
200 grams plain flour
1 teaspoon salt
dried yeast (one sachet)
425 millilitres warm water
425 millilitres milk (mix with water)
1 teaspoon sugar

7 ounces quick-cooking oats (fine)
7 ounces all-purpose flour
1 teaspoon salt
dried yeast (one sachet)
15 fluid ounces warm water
15 fluid ounces milk (mix with water)
1 teaspoon sugar

Method

Staffordshire Oatcakes is a community recipe submitted by Rose H and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix all the dry ingredients together.

Add the liquid and beat to make a smooth batter. Cover with a cloth and leave in a warm place for 1 hour.

Cook as pancakes on a well greased bake stone, griddle or heavy bottomed pan, on a medium heat, turning after 1-2 minutes(when the top of the oatcake appears dry).

Once turned cook the other side until golden brown.

Mix all the dry ingredients together.

Add the liquid and beat to make a smooth batter. Cover with a cloth and leave in a warm place for 1 hour.

Cook as pancakes on a well greased bake stone, griddle or heavy bottomed pan, on a medium heat, turning after 1-2 minutes(when the top of the oatcake appears dry).

Once turned cook the other side until golden brown.