STAFFORDSHIRE OATCAKE
My friend got this recipe from a tourist leaflet but I've changed it to use quick(breadmaker) yeast so I can have oatcakes quickly! Staffordshire oatcakes are nothing like Scottish oatcakes. These are large, soft and holey.. like a combination crumpet and crepe. Fill as you would crepes, usually the fillings are bacon and cheddar, cheddar and onion, or even cheddar and baked beans (British ones are a lot less sweet than "Boston" ones). I usually have one or two for lunch, they're extremely filling and cheap to make. Usually only found around Stoke-on-Trent and not all over Staffordshire.
Provided by Heather Sullivan
Categories Breads
Time 1h
Yield 11-12 8inch oatcakes
Number Of Ingredients 8
Steps:
- Place the porridge oats(oatmeal) in a food processor and process just until fine.
- Mix the ground oatmeal, wholemeal(whole wheat)flour and plain (white) flour together in a bowl with the salt, sugar, and quick yeast.
- Warm the milk and water together until you can hold your finger in it for 10 seconds without going "OW!" - then it should be warm enough but not hot enough to kill the yeast.
- Mix the warm, milky water in with the dry ingredients and whisk.
- Leave to rise and plump in bowl for 40minutes.
- Heat a nonstick frying pan over medium heat.
- Whisk the batter a little then pour about 3/4cup of the batter into the hot pan, swirling it around. DO NOT TRY TO SPREAD THE BATTER WITH ANYTHING. You'll just end up with a mess. If it's funny-shaped, that's how it will be.
- Cook until edges become dry, the underside of the oatcake is golden brown and the oatcake on top looks mostly dry and solidified all the way to the centre.
- Flip and cook until golden brown on the other side.
- Place oatcake on rack to cool. When they're completely cold you can stack them. Repeat with remaining batter.
- They should keep well for a day or two in the fridge or a few months in the freezer. When freezing, place waxed paper or plastic wrap between each oatcake for easier separation later.
- Usually to fill them, you reheat or toast them until warm under a grill(broiler) on both sides then add your cheese, etc, and put back under the grill until the cheese has melted.
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Semuddu Shafik
[email protected]These oatcakes are a great way to get your kids to eat their oats. My kids love them!
Christopher Manning
[email protected]I love the versatility of these oatcakes. I've served them with everything from butter and jam to cheese and eggs.
Han Ho
[email protected]These oatcakes are the perfect breakfast food. They're hearty and filling, and they keep me full all morning long.
Yosef Andargchew
[email protected]I made these oatcakes for a party, and they were a big hit! Everyone loved them.
Sasa Pekvic
[email protected]These oatcakes were a bit too greasy for my taste. I think I'll use less butter next time.
Lyndsey Delk
[email protected]I'm not a big fan of oats, but these oatcakes were surprisingly good. They were light and fluffy, and the flavor was just right.
Dhikusooka Johnson
[email protected]These oatcakes are a great way to use up leftover oats. They're also a healthy and filling snack.
Mohamed Sesay
[email protected]I've been looking for a good oatcake recipe, and this one is perfect! The oatcakes are delicious and easy to make. I'll definitely be making them again.
Ronald muwonge
[email protected]These oatcakes were a bit too thick for my taste. I think I'll roll them out thinner next time.
Living Jr
[email protected]I love the texture of these oatcakes. They're crispy and chewy at the same time. I also love the nutty flavor of the oats.
Mylee Mendez
[email protected]These oatcakes were a bit too dry for my liking. I think I'll add a little more milk next time.
Umardin Rahmani
[email protected]I've made these oatcakes several times now, and they're always a success. They're so versatile, and I love that I can change up the toppings to suit my mood.
David John Huddleston
[email protected]The oatcakes turned out great! I followed the recipe exactly, and they were crispy on the outside and soft on the inside. I served them with cheese and chutney, and they were delicious.
Tiana Francis
[email protected]These oatcakes were a little bland for my taste. I think I'll try adding some spices or herbs next time.
Cheyenne McDowell
[email protected]I love the simplicity of this recipe. It's just a few ingredients, and you can have fresh, homemade oatcakes in no time. I also appreciate that they're not too sweet, so they can be enjoyed with a variety of toppings.
Chrissie Johnson
[email protected]These oatcakes were a hit with my family! They were easy to make and had a delicious, hearty flavor. I served them with butter and honey, and they were the perfect comfort food on a cold day.