Staffordshire Oatcakes

Makes 10-12
900ml (1½ pints) Warm Milk and Water, mixed
225g (8oz) Fine Oatmeal
225g (8oz) Wholewheat or Plain Flour
15g (½oz) Fresh Yeast (or equivalent Dried Yeast)
1 tsp Salt
1 tsp Sugar

  • Dissolve the sugar in a little of the liquid and use to mix the yeast into a smooth thin paste, then add to the remaining milk.
  • Allow to stand in a warm place until it becomes frothy.
  • Mix the oatmeal, flour and salt together in a large bowl.
  • Add the yeast mixture and remaining liquid, mix thoroughly.
  • Cover and allow to stand in a warm place for 45-60 minutes.
  • Place enough batter on a well greased griddle to produce an oatcake of approximately 20cm (8 inches) in diameter.
  • Holes will appear in the surface as it cooks.
  • Cook each side for 2-3 minutes or until golden brown.

Serve immediately.

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