Staffordshire Oatcakes Recipe -
Staffordshire Oatcakes Recipe
  • READY IN hrs

Staffordshire Oatcakes

Recipe by  

"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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Original recipe makes 1 dozen Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    1 hr 45 mins


  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 More Reviews

Most Helpful Positive Review
Feb 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.

Most Helpful Critical Review
Jan 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.


8 Ratings

Jan 01, 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.

Dec 30, 2004

great recipe very much like crepes but the yeast and oat flour give them an unmistakable flavour .enjoyed with bacon and eggs on a lazy sunday morning .A+++

Feb 22, 2011

Something is wrong with the proportions in this recipe. The oatcakes should be like crepes. The batter in this recipe is much too thick.

Aug 27, 2008

best with a sausage inside and a good amount of cheese.

Oct 18, 2011

Didn't quite taste the same as back home, but still an okay recipe.

Oct 03, 2011

Increased liquid/flour ratio to 2:1. Used 1 package of yeast. Added 1 tsp baking powder before frying in hot griddle.


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  • Calories
  • 165 kcal
  • 8%
  • Carbohydrates
  • 30.5 g
  • 10%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 2.9 g
  • 4%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 208 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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