Staffordshire Oatcakes
15m prep 20m cook 35m ready
Staffordshire oatcakes are savory pancakes made from oatmeal and wholemeal flour, with a yeasted batter that creates a bubbly, crumpet-like texture. They are traditionally cooked on a griddle and served warm with butter or savory fillings.
Nutrition (per serving, estimated)
Estimated based off 3 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 79.2 mg
- Iron: 6.45 mg
- Magnesium: 208 mg
- Phosphorus: 623 mg
- Potassium: 556 mg
- Zinc: 5.66 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 150 g rolled oats or oatmeal
- 50 g wholemeal flour
- 2 g fresh yeast
- milk, water or mixture of the two
- 2 g fine salt
Prepare
- butter or oil, for greasing
Let's Cook
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Step 1.
If using rolled oats, pulse them in a food processor or upright blender for 1–2 minutes until they reach a finer consistency. In a bowl, combine the processed oats (or oatmeal), wholemeal flour, fresh yeast, milk (or water or a mixture), and salt. Mix well, cover the bowl, and refrigerate overnight. Ideally, remove the batter from the fridge 1 hour before cooking to allow bubbles to develop fully; using it very cold will still work but the texture may be slightly less good.
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Step 2.
If making the batter the same day, leave it at room temperature for 4–5 hours until bubbly. The batter should be about the consistency of house paint; if it has thickened too much, stir in a little more milk or water to thin it.
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Step 3.
Lightly grease a flat, heavy frying pan (ideally 25–30 cm / 10–12 inches in diameter) with a little butter or oil and place over medium heat. Ladle some batter into the pan and swirl to form a pancake about 2–3 mm (up to ⅛ inch) thick.
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Step 4.
Cook until the batter sets and bubbles burst through the surface, similar to a crumpet or pikelet. Flip the oatcake with a spatula or fish slice and cook for about another 2 minutes, checking to ensure it doesn't burn. Transfer the cooked oatcake to a plate and repeat with the remaining batter.
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