Staffordshire Oatcakes is a traditional English recipe (from Staffordshire) for a classic pancake made with a yeasted batter of oat flour and whole wheat flour that is typically served with savoury fillings. The full recipe is presented here and I hope you enjoy this classic English version of: Staffordshire Oatcakes.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Despite the name, these are not the oat biscuits known generally as 'oatcakes'. Rather they're pancakes made with yeast and whole wheat flour. They're a classic of the Staffordshire potteries region and are traditionally served with butter and jam. If oat flour is hard to find, make your own by finely-grinding oatmeal in food processor.
Ingredients:
400ml warm water
400ml warm milk
2 tsp caster sugar
1 1/2 tsp active dry yeast
200g oat flour
250g whole wheat flour
1 tsp salt
Method:
Combine the water and milk in a large bowl. Stir-in the sugar and yeast, cover and set aside in a warm spot to activate for about 5 minutes, or until the top is frothy.
In a separate bowl mix the oat flour, whole wheat flour and salt together then add to the yeast mixture and stir to combine. Cover and place in a warm spot to prove for 1 hour.
Heat a large non-stick pan over medium heat and add a knob of butter. Check the batter and if it's too stiff add a little milk (think double cream consistency). Spoon a ladle of the batter into the pan (this should give you a thin pancake about 20cm in diameter), use the back of the ladle to spread the batter, if needed.
Cook for about 2 minutes, or until the top is covered with bubbles then turn over and brown on the other side. Place the oatcakes in an oven to keep warm as you finish making the others. Serve immediately with butter and jam.
