Staffordshire Oatcakes Traditional English Hotcakes Pancakes
Discover the hearty charm of Staffordshire Oatcakes, a beloved traditional English recipe that combines the rustic goodness of rolled oats, whole wheat, and all-purpose flours. These yeast-raised pancakes boast a unique texture—soft, yet slightly chewy—and are perfect for both savory and sweet fillings. With a thick, pourable batter that rests to develop deep, satisfying flavors, these oatcakes are cooked to golden perfection on a griddle or frying pan. Popular in the heart of England, they're often served warm and stuffed with classics like melted cheese, crisp bacon, or sautéed mushrooms, but they’re just as delightful with a simple spread of butter. Easy to assemble and brimming with wholesome ingredients, Staffordshire Oatcakes are a versatile and timeless treat, ideal for breakfast, lunch, or even a light dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 100 grams Rolled oats
- 150 grams Whole wheat flour
- 150 grams All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Active dry yeast
- 500 milliliters Warm milk
- 200 milliliters Warm water
- 1 teaspoon Sugar
- 2 tablespoons Oil or butter (for frying)
Instructions
In a small bowl, combine the warm milk, warm water, and sugar. Sprinkle the active dry yeast over the top and let it sit for about 10 minutes until frothy.
In a large mixing bowl, combine the rolled oats, whole wheat flour, all-purpose flour, and salt.
Make a well in the center of the dry ingredients and pour in the yeast mixture. Stir gently until you have a smooth batter. The batter should be thick but pourable.
Cover the bowl with a clean kitchen towel and let the batter rest in a warm place for 1 hour. This allows the yeast to ferment and the flavors to develop.
After the batter has rested, stir it gently to deflate any bubbles. The batter is now ready to cook.
Heat a non-stick frying pan or griddle over medium heat. Lightly grease the pan with a small amount of oil or butter.
Pour a ladleful of batter into the pan and spread it out into a thin, round pancake about 8–10 inches in diameter. Cook for 2–3 minutes until bubbles appear on the surface and the edges start to lift.
Flip the oatcake and cook for another 1–2 minutes until lightly golden. Remove from the pan and keep warm under a clean kitchen towel while you repeat with the remaining batter.
Serve warm with your choice of fillings, such as grated cheese, cooked bacon, or sautéed mushrooms. Oatcakes can also be enjoyed plain with a smear of butter.
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 2600 mg | 113% | |
| Total Carbohydrate | 320.3 g | 116% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 30.6 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 775 mg | 60% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2034 mg | 43% | |
*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.
