📝 About This Recipe
Often described as a savory pancake or a 'tuna-hole' staple, these Staffordshire Oatcakes are a unique, wholesome specialty from the heart of England's industrial North. Made with a blend of fine oatmeal and whole wheat flour, they possess a soft, slightly bubbly texture and a deep, nutty flavor profile that far surpasses a standard crepe. Traditionally served as a hearty breakfast, they are incredibly versatile, acting as the perfect vessel for melted cheese, crispy bacon, or even sweet fillings.
🥗 Ingredients
The Dry Base
- 225 grams Fine Oatmeal (Ensure it is fine-milled, not rolled oats)
- 225 grams Whole Wheat Flour (Also known as strong wholemeal flour)
- 1 teaspoon Sea Salt (Fine grain)
- 1 teaspoon Granulated Sugar (To help feed the yeast and aid browning)
The Liquid & Leavening
- 7 grams Active Dry Yeast (One standard sachet)
- 450 ml Warm Water (Blood temperature, approx 100°F/38°C)
- 450 ml Warm Milk (Whole milk preferred for richness)
- 1 tablespoon Vegetable Oil (For the batter, plus extra for greasing the griddle)
Classic Filling Suggestions
- 200 grams Mature Cheddar Cheese (Grated)
- 12 slices Back Bacon (Cooked until crispy)
- 1 bottle Brown Sauce (For serving)
- 1 pinch Black Pepper (Freshly cracked)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the fine oatmeal, whole wheat flour, and sea salt until thoroughly combined.
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2
In a separate jug, combine the warm water and warm milk. Stir in the sugar until dissolved, then sprinkle the yeast over the surface. Let it sit for 5-10 minutes until a frothy foam forms on top.
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3
Make a well in the center of the dry ingredients and gradually pour in the yeast liquid while whisking constantly. Add the tablespoon of oil.
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4
Whisk the mixture vigorously until you have a smooth batter with the consistency of heavy cream. If it feels too thick, add a splash more warm milk.
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5
Cover the bowl with a clean, damp tea towel and leave it in a warm, draft-free spot to rise for at least 1 hour, or up to 2 hours. The batter should become bubbly and slightly fermented in smell.
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6
Once rested, give the batter a gentle stir. It may have thickened significantly; if so, thin it down with a little water until it pours easily.
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7
Heat a heavy-based non-stick frying pan or a traditional cast-iron griddle over medium-high heat. Lightly grease the surface with a paper towel dipped in oil.
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8
Ladle about 1/2 cup of batter into the center of the hot pan, tilting and swirling it quickly to spread the batter to the edges, creating a thin, even circle.
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9
Cook for about 2-3 minutes. You will see bubbles forming on the surface and the edges will begin to lift and look dry.
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10
Carefully slide a spatula underneath and flip the oatcake. The cooked side should be a mottled 'leopard-print' golden brown.
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11
Cook the second side for another 1-2 minutes. Transfer to a plate and cover with a towel to keep soft while you repeat with the remaining batter.
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12
To serve traditionally, place a cooked oatcake back in the pan, sprinkle with grated cheddar and place bacon on top. Once the cheese melts, roll it up or fold it in half.
💡 Chef's Tips
For the most authentic texture, ensure you use 'Fine Oatmeal'—if you only have rolled oats, pulse them in a blender until they reach a sandy consistency. Don't skip the resting period; the yeast needs time to develop the signature holes and the oats need time to hydrate for a soft bite. If your first oatcake sticks, your pan likely isn't hot enough or needs a touch more oil; the first one is often the 'tester'. These freeze beautifully! Stack them with parchment paper in between, and simply reheat in a dry pan or microwave when needed. Adjust the thickness to your liking; some prefer them thin like crepes, while others like them slightly thicker and more 'bread-like'.
🍽️ Serving Suggestions
Serve as a 'Full Potteries Breakfast' alongside fried eggs, mushrooms, and grilled tomatoes. Pair with a strong mug of Builder’s Tea (black tea with milk and sugar) for the ultimate comfort meal. Try a sweet version by spreading with golden syrup or butter and jam while still warm. For a modern twist, fill with sautéed spinach, feta cheese, and a squeeze of lemon. Excellent when served with a side of baked beans for a quick and filling lunch.