Oat Flour Staffordshire Oatcakes
No reviews yet. Be the first to review this recipe.
About this recipe:
Pancake in style and similar to a soft wrap, these would traditionally be served with cheese and bacon and enjoyed as a typical meal, served as a hearty breakfast or filled and rolled up as a portable snack. Historically most oat growing regions would have enjoyed their own version of yeasted oat pancake with the Staffordshire version being among the most well-known.
non-stick frying pan and mixing bowl
100g Doves Farm Organic Oat Flour
¼ tsp Doves Farm Quick Yeast
oil, for pan
FOR SERVING STAFFORDSHIRE OATCAKES
8 bacon rashers
2 large tomatoes
75g cheddar cheese
- Put the flour and yeast into a mixing bowl and stir to combine.
- Add the water and beat to a smooth paste.
- Cover and leave in a warm place for 4 hours or overnight.
- Lightly oil a non-stick frying pan and get it nice and hot.
- Stir the batter, pour a quarter into the pan, quickly spreading it out to make a 17-20cm/7-8” circle.
- Cook the oatcake on a medium heat until the base is lightly golden, about 3 minutes.
- Turn the oatcake over and cook the other side for about 3 minutes until golden.
- Turn out the oatcake onto a plate.
- Repeat until the batter is used.
- The oatcakes can be served immediately or covered with an upturned plate and chilled for up to 12 hours.
For Serving Staffordshire Oatcakes
- Lightly oil an oven pan or frying pan.
- Put the bacon into the pan.
- Slice the tomatoes in half and add them to the pan.
- Bake, grill or fry the bacon and tomato until cooked.
- Grate the cheese.
- If necessary, re-heat the plate of oatcakes in the oven or microwave.
- Divide the grated cheese between the oatcakes.
- Top with the cooked bacon and tomato.