Staffordshire Oatcakes

Staffordshire Oatcakes

8
Patty Pelfrey 2

"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."

Ingredients

1 h 45 m {{adjustedServings}} servings 165 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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  1. 8 Ratings

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My husband is a Stokie and cant live without his oatcakes. He loves to put them under the broiler with cheese and bacon.... cant say the oats help the cholesterol that way! Make these a day or...

I wonder if I did something wrong with this, because my batter was so thick it was not at all spreadable. I had to add alot more liquid to even begin to spread it and it took a long time too co...

I've just made these for New Years' Breakfast.They are much thicker and denser than pancakes that we are used to. Directions say "spoon to make a thin pancake," but my batter was much too thick ...