These are pancakes and a traditional favorite from the North Staffordshire area of England.  Delicious with butter or jam! You may grind regular oatmeal in a blender to make your own oat flour.

Staffordshire Oatcakes

water

milk

white sugar

(.25 ounce) envelope active dry yeast

oat flour

whole wheat flour

salt

Place warm water and warm milk into a large bowl. Stir in sugar and yeast, and let stand for 5 minutes, or until frothy. Mix in oat flour, whole wheat flour and salt, blending thoroughly. Cover bowl, and let stand in a warm place for 1 hour.


Heat a large griddle or two skillets over medium heat, and grease well.  Spoon enough batter onto the pan to make a thin pancake about 8 inches across for each one. Cook for 2 to 3 minutes, or until the top surface is covered with holes. Turn over and brown on the other side. Place oatcakes on a warm plate until ready to serve.  Best served immediately, but can be frozen and heated later.


My husband is a Stokie and cant live without his oatcakes. He loves to put them under the broiler with cheese and bacon.... cant say the oats help the cholesterol that way! Make these a day or two ahead stack them on a plate and cover with saran wrap. They are great for quick lunch with tuna or chicken salad. They are wonderful re-warmed wrapped around scrambled eggs or cheese.

I wonder if I did something wrong with this because my batter was so thick it was not at all spreadable. I had to add alot more liquid to even begin to spread it and it took a long time too cook and came out rather tough and doughy. Something was wrong with the liquid/dry ratio.

I've just made these for New Years' Breakfast.They are much thicker and denser than pancakes that we are used to. Directions say "spoon to make a thin pancake " but my batter was much too thick to spread.

great recipe very much like crepes but the yeast and oat flour give them an unmistakable flavour.enjoyed with bacon and eggs on a lazy sunday morning.A

Something is wrong with the proportions in this recipe. The oatcakes should be like crepes. The batter in this recipe is much too thick.

best with a sausage inside and a good amount of cheese.

ok everything is pretty close except I used 2 cups of milk and 2 cups of water heated until warm then add i tea spoon of sugar and one packet of yeast. stir and letr sit for 5 minutes so yeast can react with sugar. then add 1 cup of oat flour and 1 cup of all purpose flour and 1 teaspoon of salt / i use a hand mixer to blend everything. let sit cover for 1 hour. i then heat the skillet and add mixture i usually roll the skillet so mixture covers the skillet. heat first side until all the bubbles have popped then flip and cook other side for another minute or 2 you'll get the hang of it. usually makes about a dozen to 14. i like mine buttered or with cheese whizz or even jam or jelly. they are also good with bacon and cheese. they also freeze very well. time consuming but worth it. enjoy.

Didn't quite taste the same as back home but still an okay recipe.

Increased liquid/flour ratio to 2:1. Used 1 package of yeast. Added 1 tsp baking powder before frying in hot griddle.

staffordshire oatcakes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 1 hours, 45 minutes

Servings: 1

Cost: $18.17 /serving

Author : Patty Pelfrey

Ingredients

Instructions

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