I am especially thankful to my lovely blogger friend Anshie Dhar who blogs at I had bookmarked this recipe from the book ‘Step by Step Baking’ by Caroline Bretherton a few months ago and when the theme was announced I knew what I was going to make. Remove onto a plate or a hot box and continue frying until all the batter is used up.To make the filling, fry or grill the bacon rasher until golden and place them on one side of the oatcakes.
When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter.Fry the oatcake for 1-2 minutes, or until golden-brown on one side.Flip the oatcake and fry for a further minute, or until golden-brown on both sides.Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper.Repeat the process with the remaining batter mixture, to make about 12 oatcakes. Stack them on top of each other, separated by greaseproof paper, and keep warm. Thanks Ansh for this theme!If you are a pancake lover you are definitely going to love these simple, delicious yeast fermented savoury pancakes!Sift the fine oatmeal, wheat flour and all purpose flour into a bowl. Sprinkle grated cheese over it and roll up the oatcakes before serving. Tinned Tomatoes is a Scottish food blog (ranked no.1 in the UK) filled with hundreds of easy vegan and vegetarian recipes. Repeat the process with the remaining vegetable oil, oatcakes, bacon, mushrooms and cheese.
Oatcake fillings aren't just restricted nowadays to bacon & cheese - over the years, chefs have experimented with more and more ideas. Cover the batter with a damp, clean tea towel and set aside for 3-4 hours (or up to 8 hours), to allow the gluten in the batter to develop.
Savoury filling ideas.
In the past our oat cakes were only available to buy from the bakery. Return one of the cooked oatcakes to the hot pan and sprinkle grated cheese over one half of it. Simply place grated cheese, cooked bacon, tomato, cooked mushrooms – or in fact anything you like – in an oatcake, and microwave it on full for about a minute. Hosted & Managed by We guarantee 100% privacy. Fold the other half of the oatcake over and continue to heat for a further minute, or until the cheese has fully melted. Traditionally eaten for breakfast with cheese, bacon and sausage, they are a staple in the kitchens of most Staffordshire families. The best part is that unlike our traditional Indian pancake batters which require a few hours of soaking and fermenting time this batter (or the dry mix) can be pre made and mixed up just an hour before frying the pancakes. Using big chunks of cheese instead of the grated variety gives the most interesting texture and flavours. Locally they are simply called as ‘oatcakes’.Today also happens to be Pancake Day! Meanwhile, preheat the grill to its highest setting.When the grill is hot, arrange the streaky bacon onto a grill tray and grill for 3-4 minutes on each side, or until crisp and golden-brown on both sides. Set aside and keep warm.Meanwhile, heat the olive oil in a separate frying pan over a medium heat. The Staffordshire Oatcake, a regional delicacy, is exclusive to the Potteries area of Staffordshire.
Once ready to cook the batter, whisk in the baking powder until well combined.
A fresh oatcake right out of the pan was so very heartwarming and tasty that I walloped two of them without even adding the filling! So these pancakes are a perfect tribute to this day. The idea of making a multigrain griddle bread that could be whipped up in a jiffy was very appealing. If you like you can place the oatcake with the cheese under a grill just to melt it a little bit or even place the cheese over the oatcake during the final stage of cooking so it melts a bit.approx 1-1/3rd cups of quick cooking oats, powdered * see notes Since oats in a porridge form has no takers in my house I decided that pancakes were a great way of getting my kids to have some.Without exaggeration, these oatcakes are among the BEST we’ve tasted!!
Continue to cook for 3-4 minutes, or until the cheese starts to melt, then place two grilled rashers of bacon on top of the melted cheese and sprinkle over a spoonful of the mushrooms. Add a ladleful of batter in the centre of the pan and swirl the pan so that it coats the entire surface of the pan.Let the oatcakes cook on a medium heat till bubbles appear. Other great savoury fillings are tuna and sweetcorn, ham and cheese, cheese and onion, … But now anyone can enjoy Staffordshire oatcakes, because we have introduced a mail order service,which means that you can order your oatcakes online and have them delivered to you by courier or first class post. Set aside and keep warm.Meanwhile, heat a frying pan over a medium heat until hot. Cover with cling wrap and keep in a warm place for about 1-2 hours or till small bubbles appear on the surface of the batter.Heat a flat frying pan/skillet and rub it with a knob of butter, wipe off excess before it burns and turns brown. Staffordshire Oatcakes are a yeasted pancake that tastes good with honey, but even better with a savoury filling. Free printable recipe. Flip the oatcake and fry for a further minute, or until golden-brown on both sides. Make a well in the centre.In a bowl, mix the yeast, warm water, milk and sugar together and add this mixture into the flour and whisk everything together till you get a smooth, flowing batter.