Staffordshire Oatcakes Recipes

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STAFFORDSHIRE OATCAKES



Staffordshire Oatcakes image

These are pancakes and a traditional favorite from the North Staffordshire area of England. Delicious with butter or jam! You may grind regular oatmeal in a blender to make your own oat flour.

Provided by Patty Pelfrey

Categories     Bread     Yeast Bread Recipes

Time 1h45m

Yield 12

Number Of Ingredients 7

1 ½ cups warm water
1 ½ cups warm milk
1 tablespoon white sugar
1 (.25 ounce) envelope active dry yeast
2 ½ cups oat flour
2 cups whole wheat flour
1 teaspoon salt

Steps:

  • Place warm water and warm milk into a large bowl. Stir in sugar and yeast, and let stand for 5 minutes, or until frothy. Mix in oat flour, whole wheat flour and salt, blending thoroughly. Cover bowl, and let stand in a warm place for 1 hour.
  • Heat a large griddle or two skillets over medium heat, and grease well. Spoon enough batter onto the pan to make a thin pancake about 8 inches across for each one. Cook for 2 to 3 minutes, or until the top surface is covered with holes. Turn over and brown on the other side. Place oatcakes on a warm plate until ready to serve. Best served immediately, but can be frozen and heated later.

Nutrition Facts : Calories 164.6 calories, Carbohydrate 30.5 g, Cholesterol 2.4 mg, Fat 2.9 g, Fiber 4.5 g, Protein 6.5 g, SaturatedFat 0.8 g, Sodium 208.5 mg, Sugar 2.6 g

STAFFORDSHIRE OATCAKES



Staffordshire oatcakes image

Staffordshire oatcakes are wholemeal oat pancakes. Here they are filled with bacon, mushrooms and melted cheese. This makes a big batch - ideal for when you have guests, but the cooked oatcakes also freeze beautifully.

Provided by The Hairy Bikers

Categories     Brunch

Yield Makes 12 oatcakes

Number Of Ingredients 11

225g/8oz fine oatmeal
100g/3½oz wholemeal flour
100g/3½oz plain flour
1 tsp quick-action yeast
pinch salt
1 tbsp baking powder
4 tbsp vegetable oil
12 rashers streaky bacon
1 tbsp olive oil
150g/5¼oz chestnut mushrooms, cut in half
300g/10½oz mature cheddar cheese, grated

Steps:

  • Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined. Make a well in the centre of the mixture, then gradually add 825ml/1 pint 10fl oz waterwater in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (NB: You may not need to use all of the water.) Cover the batter with a damp, clean tea towel and set aside for 3-4 hours (or up to 8 hours in a cool place).
  • Once ready to cook the batter, whisk in the baking powder until well combined.
  • Heat a teaspoon of vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter. Fry the oatcake for 1-2 minutes, or until golden-brown on one side. Flip the oatcake and fry for a further minute, or until golden-brown on both sides.
  • Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper. Repeat the cooking process with the remaining batter mixture, to make about 12 oatcakes. Stack them on top of each other, separated by greaseproof paper, and keep warm.
  • Preheat the grill to its highest setting. When the grill is hot, arrange the streaky bacon onto a grill tray and grill for 3-4 minutes on each side, or until crisp and golden-brown on both sides. Set aside and keep warm.
  • Heat the olive oil in a separate frying pan over a medium heat. Add the mushrooms and fry for 3-4 minutes, or until golden-brown and cooked through. Set aside and keep warm.
  • When ready to serve, heat a frying pan over a medium heat. Return one of the cooked oatcakes to the hot pan and sprinkle grated cheese over one half of it. Continue to cook for 3-4 minutes, or until the cheese starts to melt, then place the bacon on top of the melted cheese and sprinkle over a spoonful of the mushrooms. Fold the other half of the oatcake over and continue to heat for a further minute, or until the cheese has fully melted. Repeat the process with the remaining oatcakes. Serve immediately.

STAFFORDSHIRE OATCAKE



Staffordshire Oatcake image

My friend got this recipe from a tourist leaflet but I've changed it to use quick(breadmaker) yeast so I can have oatcakes quickly! Staffordshire oatcakes are nothing like Scottish oatcakes. These are large, soft and holey.. like a combination crumpet and crepe. Fill as you would crepes, usually the fillings are bacon and cheddar, cheddar and onion, or even cheddar and baked beans (British ones are a lot less sweet than "Boston" ones). I usually have one or two for lunch, they're extremely filling and cheap to make. Usually only found around Stoke-on-Trent and not all over Staffordshire.

Provided by Heather Sullivan

Categories     Breads

Time 1h

Yield 11-12 8inch oatcakes

Number Of Ingredients 8

225 g porridge oats (oatmeal)
100 g whole wheat flour (wholewheat)
100 g plain flour (all-purpose white)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon quick-rising yeast
450 ml warm water
450 ml warm milk (can use nonfat/skimmed fine)

Steps:

  • Place the porridge oats(oatmeal) in a food processor and process just until fine.
  • Mix the ground oatmeal, wholemeal(whole wheat)flour and plain (white) flour together in a bowl with the salt, sugar, and quick yeast.
  • Warm the milk and water together until you can hold your finger in it for 10 seconds without going "OW!" - then it should be warm enough but not hot enough to kill the yeast.
  • Mix the warm, milky water in with the dry ingredients and whisk.
  • Leave to rise and plump in bowl for 40minutes.
  • Heat a nonstick frying pan over medium heat.
  • Whisk the batter a little then pour about 3/4cup of the batter into the hot pan, swirling it around. DO NOT TRY TO SPREAD THE BATTER WITH ANYTHING. You'll just end up with a mess. If it's funny-shaped, that's how it will be.
  • Cook until edges become dry, the underside of the oatcake is golden brown and the oatcake on top looks mostly dry and solidified all the way to the centre.
  • Flip and cook until golden brown on the other side.
  • Place oatcake on rack to cool. When they're completely cold you can stack them. Repeat with remaining batter.
  • They should keep well for a day or two in the fridge or a few months in the freezer. When freezing, place waxed paper or plastic wrap between each oatcake for easier separation later.
  • Usually to fill them, you reheat or toast them until warm under a grill(broiler) on both sides then add your cheese, etc, and put back under the grill until the cheese has melted.

STAFFORDSHIRE OATCAKES - TRADITIONAL ENGLISH HOTCAKES - PANCAKES



Staffordshire Oatcakes - Traditional English Hotcakes - Pancakes image

Delicious light pancakes made with oats and yeast - traditionally from the Midlands region in England, in particular the county of Staffordshire. The Potteries, an area that is the birthplace of many famous people including Arnold Bennett, Sir Stanley Matthews, Reginald Mitchell, Captain Edward Smith of the Titanic, Josiah Wedgwood, and more recently Robbie Williams.......but just as important to the Potteries as Royal Doulton, Wedgwood etc., are Staffordshire Oatcakes. Once only eaten locally, the Staffordshire Oatcake has grown steadily in popularity over recent years. The traditional filling would be practically any combination of ingredients from an 'all-day breakfast' but anything goes these days. Chicken curry, chilli con carne, scrambled eggs, smoked salmon and coronation chicken are now quite the norm amongst the oatcake avant-garde, as well as golden syrup, honey, jam and cream.

Provided by French Tart

Categories     Breakfast

Time 1h6m

Yield 6 large oatcakes, 3-6 serving(s)

Number Of Ingredients 7

150 g fine oatmeal
150 g wholemeal flour
300 ml milk
300 ml water
7 g sachet quick-rising yeast
1 teaspoon sugar
salt

Steps:

  • Pour the milk and water in a saucepan and warm gently on the hob. This is just to create good conditions for the yeast when the batter is mixed so, as always, keep it below 30°C.
  • Add all of the dry ingredients to a bowl and mix together before starting to whisk in all of the warm milk and water. I was looking to get a reasonably thin batter and 600ml did the trick on this occasion. Of course, add less or more milk and water as the situation dictates. Once the batter is mixed, cover with plastic wrap and leave in a warm room for about an hour, allowing the yeast to make the batter nice and bubbly.
  • When it's ready, give the batter a gentle stir, smear a little butter or oil on a hot, non-stick skillet and add enough of the batter to thinly coat the bottom. Cook on one side until golden (about 3 minutes) and gently flip over and cook the other side for another couple of minutes.
  • Note: As oatcakes contain less flour, and wholemeal flour at that, they contain less gluten and will be more prone to tear. I'm guessing this is why people bulk them up with plain flour, but it's by no means a problem, it just means a gentler hand is required. No vigorous skillet-shaking.
  • This batter will yield about 6 large oatcakes. Don't just stick to savoury fillings, either. Fruit, berries, crème fraîche, syrup, ice cream are all brilliant with these pancakes.

Nutrition Facts : Calories 447.2, Fat 7.5, SaturatedFat 2.9, Cholesterol 13.7, Sodium 56.1, Carbohydrate 78.9, Fiber 7, Sugar 2, Protein 15.9

STAFFORDSHIRE OATCAKES WITH MUSHROOMS



Staffordshire oatcakes with mushrooms image

Cook savoury pancakes for breakfast using porridge oats. The recipe is vegan and healthy, too, providing folate, fibre, iron and two of your 5-a-day

Provided by Sara Buenfeld

Categories     Breakfast, Brunch

Time 35m

Number Of Ingredients 9

85g porridge oats
85g plain wholemeal flour
½ tsp dried yeast
4 tsp rapeseed oil , plus a little for frying
320g button mushrooms , sliced
4 tomatoes , each cut into 8 wedges
4 tbsp milled seeds with flax and chia
4 tbsp tahini
a few coriander sprigs, chopped

Steps:

  • For the oatcakes, tip the oats and 350ml water into a bowl and blitz with a stick blender until smooth (alternatively you can use a food processor or liquidizer). Stir in the flour and yeast, cover and leave in the fridge overnight, or leave at room temperature for 2-3 hrs until bubbles appear.
  • Use kitchen paper to rub ½ tsp oil round a non-stick frying pan, then heat. Ladle in a quarter of the batter and swirl the pan to cover the base (the oatcakes should be a few millimeters thick, like a crêpe). Cook for 2 mins, then turn and cook for 2 mins more until golden. Make four oatcakes in the same way. If you're following our Healthy Diet Plan, chill two for another day. Will keep, covered in the fridge, for two days.
  • To make the topping for two oatcakes, heat 2 tsp oil in a non-stick pan, add 160g mushrooms and fry for 2-3 mins, stirring until softened. Stir in 2 tomatoes, then add 2 tbsp ground seeds and cook for 2 mins more. Reheat the oatcakes in a dry frying pan or the microwave if necessary, then spread each one with 1 tbsp tahini, the mushroom mixture and scatter with a little coriander before serving. On the second day, repeat step 3 with the remaining ingredients.

Nutrition Facts : Calories 353 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.03 milligram of sodium

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