Top | Grain
North Staffordshire Oatcake
(recipe, Anna Conley)
Try to use the heaviest frying pan available as this will keep the heat constant which is best for making oatcakes.
Great served with fried bacon, mushrooms and cheese as a savoury snack or with butter and jam as a sweet treat.
Oatcakes can be frozen and a microwave is the ideal method of defrosting and reheating them.
- 225 g fine oatmeal
- 225 g wholewheat or plain flour
- 1 tsp. salt
- 15 g yeast
- 450 ml warm milk
- 450 ml warm water
- 1 tsp. sugar
- Mix the water and milk together.
- Mix the salt with the flour and oatmeal in a large bowl.
- Dissolve the yeast with a little warm liquid and add the sugar. Allow the mixture to become frothy.
- Mix the dry ingredients with the yeast liquid to make a batter adding the remainder of the warm liquid.
- Cover the batter with a clean cloth and leave in a warm place for about an hour.
- Pour out enough batter on a well-greased griddle to make an oatcake of about 22 cm. The surface will be covered in holes as it cooks.
- Flip the oatcake after 2–3 minutes, when the top side has a dry appearance and the underneath is a golden brown colour, and cook for another 2–3 minutes.