A traditional English savory pancake from Staffordshire, known for its distinct oaty flavor and soft, slightly coarse texture. Often enjoyed with savory fillings for breakfast or a hearty snack.
Staffordshire Oatcakes: English Delicacy
A traditional English savory pancake from Staffordshire, known for its distinct oaty flavor and soft, slightly coarse texture. Often enjoyed with savory fillings for breakfast or a hearty snack.
Ingredients
- 150 g fine oat flour
- 100 g plain flour
- 7 g active dry yeast
- 1 tsp granulated sugar
- 0.5 tsp salt
- 300 ml lukewarm milk
- 150 ml lukewarm water
- 1 tbsp vegetable oil for cooking
Instructions
- In a large bowl, whisk together the oat flour, plain flour, yeast, sugar, and salt.
- Gradually pour in the lukewarm milk and water, whisking continuously until a smooth batter forms with no lumps. The consistency should be thinner than American pancake batter.
- Cover the bowl with a clean cloth or plastic wrap and let it rise in a warm place for at least 1-2 hours, or until the batter is bubbly and slightly expanded. For a richer flavor, you can refrigerate it overnight.
- Heat a lightly oiled griddle or a non-stick frying pan over medium heat. Pour approximately 1/4 cup (one ladleful) of batter onto the hot surface, spreading it gently with the back of the ladle if needed to form a thin, round pancake.
- Cook for 2-3 minutes on the first side, until small bubbles appear on the surface and the edges begin to look set. Carefully flip the oatcake.
- Cook for another 1-2 minutes on the second side, until golden brown and cooked through. The oatcake should be soft and pliable.
- Transfer the cooked oatcake to a plate and keep warm while you cook the remaining batter. Repeat the process, adding a tiny bit more oil to the pan if needed.
- Serve the Staffordshire oatcakes warm with your preferred savory fillings, such as cheese, bacon, eggs, or even a simple spread of butter.
Notes
For an authentic flavor, allow the batter to ferment for at least an hour, or even overnight in the fridge for a more pronounced yeasty tang. You can substitute fine oat flour with rolled oats pulsed in a food processor until finely ground. Serve warm with your favorite savory toppings like cheese, bacon, or eggs, or even a touch of butter and jam for a different take.
