Breakfast
Staffordshire Oatcakes
Soft, warm Staffordshire oatcakes are thin, lacy pancakes made from oats and a fermented yeasted batter. They cook up flexible (not crisp), with a gentle savoury oat flavour and a subtle sourdough-like aroma perfect for rolling around bacon, sausage, cheese, or eating hot with butter.
Ingredients
- 200g fine oatmeal / oat flour
- 100g plain flour
- 7g fast-action yeast (1 sachet)
- 1 tsp salt
- 250ml milk
- 250ml warm water
- A little butter/lard/oil (for greasing the pan)
Instructions
- Warm 250ml milk + 250ml water until hand-warm (35–40°C).
- In a bowl, whisk 200g fine oatmeal/oat flour + 100g plain flour + 1 tsp salt + 7g yeast.
- Gradually whisk in the warm liquids until smooth.
- Batter should be like single cream / pourable custard (add a splash of water if needed).
- Cover and leave warm for 1–2 hours until frothy and bubbly.
- Heat your Scanpan Classic Induction frying pan on medium (Or any Scanpan).
- Lightly grease the pan (butter/lard/oil) and wipe to a thin film.
- Stir batter briefly, then ladle a portion into the centre.
- Quickly spread thin with the back of the ladle (don’t swirl like a crêpe).
- Cook 2–3 mins until top looks dry and lacy with holes.
- Flip and cook 20–60 secs to lightly colour.
- Stack between tea towels to keep soft and flexible.
- Repeat with remaining batter; re-grease only if needed.
- If batter thickens, loosen with a splash of water and stir.
- Serve warm or cool, then wrap to store.
