Staffordshire Oatcake
Experience the timeless charm of a Staffordshire Oatcake, a traditional English delight that bridges the gap between a pancake and a crêpe. Made with rolled oats, wholemeal and plain flours, and activated with yeast, this savory oatcake boasts a hearty texture and subtle nutty flavor that pairs beautifully with both sweet and savory toppings. The batter is simple yet transformative, combining lukewarm milk and water to create a smooth, bubble-rich consistency that cooks to golden perfection in minutes. Perfect for breakfast, lunch, or a quick snack, these oatcakes can be filled with grated cheese, crispy bacon, or even a drizzle of honey for a sweet twist. Wholesome, versatile, and steeped in heritage, Staffordshire Oatcakes bring comfort food to a whole new level.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 100 grams Rolled oats
- 100 grams Wholemeal flour
- 50 grams Plain white flour
- 7 grams Fast-acting yeast
- 300 milliliters Milk
- 300 milliliters Water
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil (for cooking)
Instructions
In a large mixing bowl, combine the rolled oats, wholemeal flour, plain white flour, yeast, and salt.
In a small saucepan, warm the milk and water mixture until it is lukewarm (not hot). Gradually pour the liquid into the dry ingredients, whisking continuously to form a smooth batter.
Cover the bowl with a clean cloth or plastic wrap and set it aside in a warm place for 1 hour to allow the yeast to activate. The batter should become bubbly and slightly thicker.
Once the batter has risen, stir it gently to deflate it slightly.
Heat a non-stick skillet or frying pan over medium heat. Lightly grease the pan with vegetable oil using a brush or paper towel.
Pour about 1/3 cup (80 ml) of batter into the pan and swirl it around to create a thin, even layer.
Cook for 2-3 minutes, or until the oatcake is set and the edges begin to lift slightly. Flip the oatcake using a spatula and cook for an additional 1-2 minutes on the other side.
Remove the cooked oatcake from the pan and place it on a plate. Cover with a clean cloth to keep it warm while you cook the remaining batter.
Repeat the process with the remaining batter, lightly greasing the pan as needed between oatcakes.
Serve warm with your choice of fillings such as grated cheese, cooked bacon, sausage, or even sweet toppings like jam or honey.
Nutrition Facts
Calories |
1333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 2505 mg | 109% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 15.6 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 502 mg | 39% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1412 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
