Sunday, 20 November 2016

Staffordshire oatcakes


8 oz fine or medium oatmeal
8 oz wheat flour (or some non-wheat flour)
1 tsp salt
1 x 7g sachet of dried yeast or 1 oz fresh yeast
3/4 pint warm water
3/4 pint warm milk


  1. Mix the oatmeal and flour together.
  2. Mix in the dried yeast (or rub in the fresh yeast).
  3. Gradually add the liquids and make a smooth batter.
  4. Cover the bowl and leave in a warm place for an hour, or cooler overnight.
  5. Heat a pancake pan, greasy with bacon fat from frying the bacon.
  6.  Use a ladle to pour in batter and spread to about 9 or 10 inches diameter.
  7. Flip it over when the bubbles on top burst and the top is set.
  8. Finished cakes should be soft, not crisp.
  9. Serve with bacon and the rest of a cooked breakfast, or topped with melted cheese etc.

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