Staffordshire Oatcakes

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
3hrs 40mins
Ingredients:
8
Yields:
12 cakes
Advertisement

ingredients

Advertisement

directions

  • Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined.
  • 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.)
  • 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.
  • Once ready to cook the batter, whisk in the baking powder until well combined.
  • 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.
  • Fry the oatcake for 1-2 minutes, or until golden-brown on one side.
  • Flip the oatcake and fry for a further minute, or until golden-brown on both sides.
  • Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper.
  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket />&nbsp;<br />Happily married and&nbsp;the proud mum of a beautiful daughter aged 5 and a baby son who was born on 10/04/10. Really enjoy cooking and trying new recipes, especially north American, French, Greek and Mexican. Have many cookbooks which I often pick from but love Nigel Slaters recipes and attitude, Charmaine Solomon for her Asian recipes and I am also a subscriber to Good Food Mag. I try to source good quality ingredients particularly meat and organic veg as I believe that <br />good ingredients can make a meal truely special. Have been lucky enough to find a wonderful farmer/butcher in Wales who only sells his own produce which is fantastic and I always stock up on a whole lamb for the freezer when I go there! <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p> <p>&nbsp;</p> <p><a href=http://1.bp.blogspot.com/_HycMLGzpJjc/S-3vqYbQ-3I/AAAAAAAAAAo/UwzmbgtkT30/s1600/MischiefMakers.jpg[/img></a></p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes