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Staffordshire Oatcakes
Recipe by:
Patty Pelfrey
A traditional favourite from the North Staffordshire. Delicious with butter or jam! You may grind regular oats in a blender to make your own oat flour.
Ready in 1 hour 45 mins
Saved by 35 cook(s)
Ingredients
Serves: 12
- 350ml warm water
- 350ml warm milk
- 1 tablespoon caster sugar
- 1 (7g) sachet dried active baking yeast
- 225g oat flour
- 250g wholemeal flour
- 1 teaspoon salt
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Preparation method
Prep: 15 mins | Cook: 30 mins | Extra time: 1 hour1.
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, wholemeal flour and salt, blending thoroughly. Cover bowl, and let stand in a warm place for 1 hour.
2.
Heat a large griddle or two frying pans over medium heat, and grease well. Spoon enough mixture onto the pan to make a thin pancake about 20cm 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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Provided by:Allrecipes
Last updated:
04 Apr 2013
Reviews & comments
Moderately easy
been looking for this recipe for ages but never been able to find it!!!!! made these today and i must say they r the best things i have ever made and im only 11!!!
Posted:
03 Dec 2012
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