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Staffordshire Oatcakes
The Potteries’ own pancake — soft, yeasty oatmeal rounds folded round melted cheese and bacon. An oatcake shop breakfast, recreated at home.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Yield
- Makes 6
- Difficulty
- Moderate
- Era
- Industrial heritage
Ingredients
- 150g fine oatmeal
- 150g plain flour
- 7g sachet fast-action yeast
- ½ tsp salt
- 450ml warm milk and water mixed
- 1 tsp sugar
- Fillings: grated cheddar, bacon rashers, mushrooms
Method
- Whisk the oatmeal, flour, yeast, salt, sugar and warm liquid into a thin batter. Cover and rest 45 minutes until bubbling.
- Ladle a thin layer into a lightly oiled frying pan, tilting to coat like a crêpe.
- Cook 2–3 minutes per side until golden freckles appear. Keep warm in a tea towel.
- Fill with grated cheese and crisp bacon, fold in half and return to the pan briefly to melt the cheese.
- Serve immediately — oatcakes wait for no one.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.