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Staffordshire Oatcakes

Staffordshire Oatcakes
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I found this wonderful British pancake recipe in a remarkable book “At Elizabeth David’s Table”. Brilliant Elizabeth David (how good her recipes are!) adapted it from Philip Oakes, who published the recipe in 1974 in the British newspaper Sunday Times. The original recipe came from another British newspaper North Staffordshire Evening Sentinel. Such a long history of such a simple ‘few ingredient’ English pancakes.

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The recipe contains no sugar at all, so these pancakes are delicious with butter, syrup, jam (don’t forget the English orange marmalade!), lemon curd or honey. And because there is no sugar, the oatcakes also are great to be served with eggs and bacon. It is a perfect combination.

Staffordshire oat pancakes could be made thinner or thicker, larger or smaller – just how you like them to be.

 

staffordshire oatcakes (15)

 

Staffordshire Oatcakes

 

12 large pancakes

Ingredients

  • 1 2/3 cups flour
  • 1 2 /3 cup old fashioned oats
  • 2 tsp salt
  • 2 ¼ tsp active dry yeast
  • 2 cups of warm milk
  • 2 cups of warm water
  • Oil for cooking pancakes (I use a mixture of butter and olive oil)

 

Preparation

Grind the oats in a food processor or a blender making coarse flour.

Stir the yeast in a small amount of warm water.

In a bowl, mix the flour, ground oats and salt.

Add the yeast mixture and the remaining liquid. With a whisk or wooden spoon beat the mixture into the batter.

Cover the bowl and leave the batter to ferment and rise for about one hour.

If the batter seems too thick add some warm water and/or milk.

Heat the griddle or the pan with some fat (oil or oil+butter). Make the oatcakes as you make the pancakes.

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Cook with pleasure and enjoy the world!

 

 

 



2 thoughts on “Staffordshire Oatcakes”

  • I have recently discovered Staffordshire oatcakes and I’m hooked. Some recipes use white flour and some use wholemeal flour, is this just personal preference? Also most of the recipes I’ve found use half water, and half milk, but I’ve also come across a few that use water only. Is there a noticeable difference in the finished cake when only water is used? Thanks!

    • Thanks for your comment, botgurl!

      I believe that the choice of flour in this case is about personal preference; however the wholemeal option is healthier.

      Personally I think that the water only version of these oatcakes will make them lacking some taste notes. For me, this recipe from At Elizabeth David’s Table book is well balanced.

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