How To make Derbyshire Oatcakes
1 lb Fine oatmeal *
1 lb Flour
1 oz Yeast
1 ts Sugar
1 ts Salt
2 1/2 pt Warm water to mix (aprox.)
FOR SMALL QUANTITY:
2 tb Flour
2 tb Oatmeal
1 ts Baking powder
Water to mix * If you can't get fine oatmeal, use Quaker oats and grind fine in a food processer. Mix oatmeal, flour and salt in a warm bowl. Cream yeast with sugar and add 1/2 pint of the warm water. Pour the yeast mixture into the dry ingredients and add the rest of the water, mixing slowly until a thin batter is formed. Set aside in a warm place until well risen, about 30 mins. Grease a large frying pan heat. Pour cupfuls of the batter onto the pan and cook like thick pancakes for 4 - 5 mins on each side. Serve warmed up in a frying pan with bacon and eggs or with lemon juice and sugar, or toasted with cheese or golden syrup. To make a small quantity mix the flour, oatmeal and salt with the water to form a thin batter, and add the baking powder just before cooking. The oatcakes will keep for 2 - 3 days, or for 3 months if frozen.
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INGREDIENTS:
- 140g porridge oats
- 140g medium oatmeal
- 75ml sunflower oil
- pinch of salt
- splash of hot water
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Hand Pouring Hole In The Wall Oatcakes
Yes it’s back!
The great hole in the wall oatcakes which closed in 2012!
But 7 years on we brought the recipe and brought back what Staffordshire loved the most
HOW TO MAKE STAFFORDSHIRE OATCAKES. No secret formula, just one tasty Staffordshire Oatcake recipe.
Ow at me Ducks, here's Papa Buddha Belly's tried and tested tasty recipe for Staffordshire Oatcakes.
I'd never been called a Duck before I went to Stoke on Trent for the first time. I'd never been called Shug either. But that's just the way it is in North Staffordshire.
Same can be said for Staffordshire Oatcakes. I didn't even know they existed until I discovered stand alone Oatcake shops dotted around the Potteries 30 years ago. Now, if you fancy a tasty snack you can't beat them. Or as a Stokie would say, conner bate um.
Every oatcake shop and oatcake company swear their recipe has been handed down through the generations. Most are closely guarded secrets. In reality there really isn't much to them. Here's my recipe. Enough to make a good dozen 8 inch oatcakes. You can tweak it if needs be. You can use plain flour instead of wholemeal and caster or granulated sugar instead of dark brown. Up to you. They'll still taste good. Just not quite as good.
150 grams Wholemeal Flour
150 grams Porridge Oats
350 ml Luke warm Water
350 ml Luke warm full fat Milk
6 grams Dried Yeast
10 grams Dark Brown Sugar
5 grams Sea Salt
Use a food processor to blend the porridge oats as finely as possible. Place in a mixing bowl along with the wholemeal flour, yeast, sugar and salt.
Warm the milk and water so when you dip your finger it's neither hot or cold. Blood temperature. Then add to the dry ingredients and mix well for a minute.
Cover the bowl with a plate, towel or plastic wrap and leave for 90 minutes.
Give the batter a stir. Oil a hot plate or frying pan lightly.
Ladle the batter and form a thin round circle in your pan or on your hot plate, above a medium heat.
Bubbles should form and pop as the batter heats up and after a couple of minutes the mixture will change colour slightly and solidify. Flip over to cook the other side for about a 60 seconds.
Once cooked the oatcakes should be allowed to cool on a metal rack.
Return a cooled oatcake to the heat and add the filling of your choice on top, sweet or savoury. Fold or roll and enjoy.
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How to make Staffodshire oatcakes and interesting filling ideas
How to make Staffordshire Oatcakes with some interesting filling ideas.
Sam Richardson and Sian Williams