Staffordshire Oatcakes

Staffordshire Oatcakes

8
Patty Pelfrey 2

"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

1 h 45 m servings 165 cals
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Original recipe yields 12 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

8
  1. 8 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 co...

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...

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 co...

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 ...

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+++

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

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

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

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