Staffordshire Oatcakes

Staffordshire Oatcakes

8 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    1 h 45 m
Patty Pelfrey
Recipe by  Patty Pelfrey

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 dozen

ADVERTISEMENT

Directions

  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.

Share It

Reviews (8)

Rate This Recipe
Elizabeth C
23

Elizabeth C

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 two ahead, stack them on a plate and cover with saran wrap. They are great for quick lunch with tuna or chicken salad. They are wonderful re-warmed wrapped around scrambled eggs or cheese.

ESTEPHAN
15

ESTEPHAN

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 cook, and came out rather tough and doughy. Something was wrong with the liquid/dry ratio.

ts-rls
11

ts-rls

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 to spread.

More Reviews

Similar Recipes

Apple Cinnamon Oatmeal
(105)

Apple Cinnamon Oatmeal

Super Duper Oatmeal
(34)

Super Duper Oatmeal

Karjalan Pies
(21)

Karjalan Pies

Morgan's Breakfast Polenta
(15)

Morgan's Breakfast Polenta

English Crumpets
(11)

English Crumpets

Carrot Rice Loaf
(7)

Carrot Rice Loaf

Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Karjalan Pies

>

next recipe:

Apple Cinnamon Oatmeal