Staffordshire Oatcake Recipe

For the last twenty years i have been playing with various recipes for oatcakes.  And for the next twenty years I am sure I will continue... I feel there is a game to play when it comes to salt, quality of oats and types of flour.  I always remember a friend obsessed with the task.  It's not that hard, but there is a style and flavour that differ between shops.  If you can remember the 'Real' Hole in the Wall then they were my firm favourites. 

In Stoke, there are about 12 Oatcake shops where you can get these fresh from early doors in the morning.  Buy them in half or a dozen. Get them ordered in the shop filled with your favourite savoury breakfast options. One thing, for me anyway, don't fill them with weird stuff... I went to a Staffordshire pub once, and they served them cold with duck and plum sauce. They even tried to present them in a Michelin way. Go bacon and cheese, unless you are a vegetarian of course, cheese and mushroom always works! 

Staffordshire Oatcakes

Ingredients

• 125 g fine or medium oatmeal (Blitz some Porridge Oats- you want it fine with a little texture)

• 75 g wholemeal bread flour

• 50 g plain white flour (can be replaced with additional wholemeal flour)

• 1 pack - instant dry yeast (the type that doesn’t need activating)

• 1 tsp salt

• 250 ml water

• 250 ml milk

• Oil for greasing (e.g. rapesee oil, dont use oil with a low flashpoint or your oatcakes will burn before they are cooked)
  Method

1. Prepare the Dry Ingredients

Place the oatmeal, both flours, salt and yeast into a large mixing bowl. Stir to combine.

2. Fermentation Overnight

Method: Overnight Batter 

For a longer fermentation and improved flavour, simply use the water and milk at room temperature — no heating required.

3. Make the Batter

Grab your bowl a large mixing bowl or similar.  Gradually pour the combined liquids into the dry ingredients, whisking continuously to form a smooth batter with the consistency of single cream. Add a little extra water if needed.

• Method: Cover with a cloth and leave at room temperature overnight.

4. Cook the Oatcakes

1. Heat a 24 to 28cm non-stick frying pan, crepe pan or pancake pan over medium-high heat.

2. Lightly wipe the pan with oil, wiping away any excess.

3. Stir the batter, if its too thick adjust with a splash of water, to maintain a single cream consistency.  I have yet to do that, but you may be one to mess with the ingredients! 

4. Pour approximately ⅛ of the batter into the pan, tilting quickly so it spreads evenly across the base.

   • If the pan is hot enough, bubbles should immediately appear and pop on the surface. I stood there popping them for the effect for the first few batches! 

5. Cook for 1½–2 minutes, until the underside is golden brown and the top looks dry with no loose batter.

6. Flip and cook the second side until set, with darker brown patches.

7. Transfer to a cooling rack or plate.

Re-oil the pan lightly as needed and repeat until all the batter is used. Stir the batter before each oatcake. Stack the cooked oatcakes on top of each other as you go.

Storage & Reheating

• Fridge: Keep covered for 2–3 days.

• Freezer: Stack with cling film or greaseproof paper between each oatcake, or freeze individually on a lined tray before transferring to a freezer bag.

To reheat, wack them back in a pan, air fry them or grill them.  Please don't use the microwave.... unless you really like soft oatcakes! 

For the Derbyshire folk out there… we know you have a larger, thicker oatcake! Which came first?