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Staffordshire Oatcakes

Staffordshire Oatcakes

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    1 h 45 m
Patty Pelfrey

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.

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Ingredients {{adjustedServings}} servings

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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

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.
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Reviews

Elizabeth C
23

Elizabeth C

2/19/2006

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

1/19/2006

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

1/1/2007

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.

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