“My husband is from Cheshire, near to the border with north Staffordshire and he grew up with these. I'd never heard of them until I met him but rapid grew to love them. We like them best with cheese in the middle, rolled up and heated under the grill till the cheese melts as a snack but they can also be eaten as breakfast served with crispy bacon and fried mushrooms, I've also had them cold rolled up with crem cheese and smoked salmon. So I am really pleased to have found this recipe by the Hairy Bikers and have posted it here for safe keeping.”
READY IN:
3hrs 40mins
YIELD:
12 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined.
  2. Make a well in the centre of the mixture, then gradually add the water in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (NB: You may not need to use all of the water.)
  3. Cover the batter with a damp, clean tea towel and set aside for 3-4 hours (or up to 8 hours), to allow the gluten in the batter to develop.
  4. Once ready to cook the batter, whisk in the baking powder until well combined.
  5. Heat one teaspoon of the vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter.
  6. Fry the oatcake for 1-2 minutes, or until golden-brown on one side.
  7. Flip the oatcake and fry for a further minute, or until golden-brown on both sides.
  8. Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper.
  9. Repeat the process with the remaining batter mixture, to make about 12 oatcakes. Stack them on top of each other, separated by greaseproof paper, and keep warm.

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