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North Staffordshire Oatcakes

An oatcake is a type of pancake made from oatmeal, cooked on a griddle. North Staffordshire oatcakes are a local delicacy in the North Staffordshire (Stoke-on-Trent) area of England, and so may be known to non-locals as a North Staffordshire oatcake or Potteries oatcake. These use flour and yeast, whereas other oatcakes do not. When pre-cooked, they are a form of fast food, and catering outlets in the area usually offer oatcakes with fillings such as cheese, bacon, sausage and egg. They can be re-heated by frying in butter, or by grilling. In addition, pikelets are often served alongside oatca

Source and licence

"North Staffordshire Oatcakes" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:North_Staffordshire_Oatcakes, revision 4522858), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:North_Staffordshire_Oatcakes&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4522858

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Add the salt to the flour and oatmeal.
  2. Dissolve the yeast with a little warm liquid and add the sugar. Allow the mixture to become frothy.
  3. Mix the dry ingredients with the yeast liquid to make a batter.
  4. Cover the batter with a clean cloth and leave it in a warm place for an hour.
  5. Cook the oatcakes on a well-greased griddle. Put enough batter onto the griddle to produce an oatcake about 8–9 inches in diameter. The surface will be covered in holes as it cooks.
  6. Flip the oatcake after 2–3 minutes when the upper side appears dry and the underneath is golden brown, and cook for another 2–3 minutes.