Staffordshire Oatcakes


24 people made this

About this recipe: 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.

Patty Pelfrey

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

Prep:15min  ›  Cook:30min  ›  Extra time:1hr  ›  Ready in:1hr45min 

  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, 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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Reviews (3)


- 14 Dec 2012


been looking for this recipe for ages but never been able to find it thanks xx - 03 Dec 2012


This is an authentic recipe which tastes just like the ones we used to buy in Macclesfield. These oatcakes are a great versatile health food and easy to make and can freeze. - 06 May 2015

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