Staffordshire Oatcakes

The towns of Staffordshire, like Stoke, Tamworth, Leek and Stafford, all have food markets at the weekend. Wandering around you will see many of  the stalls selling these 'pancake looking' delicacies, at a few pence each:-

They are Staffordshire Oatcakes, traditionally a breakfast delicacy often eaten with a 'Full English' or as a morning snack with a filling. You must try one or two - whether you buy them already made from one of the market stalls, or you make them yourself with this easy recipe.

Ingredients (makes 6):-
250g oatmeal
150g plain flour
1tsp salt
1 litre hot water
14g sachet of dried yeast
3tsp baking powder
2tsp bicarbonate of soda
freshly ground black pepper
olive oil for frying
6 rashers of bacon
brown sauce to taste
250g Cheddar cheese
6 cherry tomatoes

  • Combine the flour, oatmeal and salt in a bowl. Add 300ml of the hot water and mix until smooth. Add the yeast and give it another stir. Gradually add more water, stirring until incorporated and the consistency is similar to lumpy pancake batter. Add the baking powder, bicarbonate of soda and a pinch of pepper, then cover with a large container or tea towel and leave to stand for 1 hour.
  • Preheat the oven to 180'C or gas mark 4.
  • Heat a little oil in a frying pan until very hot. Add a ladleful of the batter and cook for about 1 minute, until bubbles start to form (the oatcake should be about 20cm in diameter). Flip over using a fish slice and fry for 1 minute on the other side, or until brown and dry.
  • Transfer to a baking sheet while you make another 5 oatcakes.
  • Fry the bacon until crisp and divide it equally between the oatcakes, placing it on the bottom half of each one. Drizzle with the brown sauce, then fold the oatcake in half, sprinkle with the cheese and place in the oven for 5 minutes or until the cheese has melted.
  • Meanwhile heat a little olive oil in a pan over a  low heat, add the tomatoes and cook for about 5 minutes
  • Serve the oatcakes garnished with the tomatoes.

Go on try it!


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