Staffordshire OatcakesPosted: May 5, 2012
The April magazine work for Camping and Caravanning Club magazine focused on Staffordshire Oatcakes.
Now, I knew of Scottish oatcakes but I had not heard of a Staffordshire variety before, so it was fascinating discovering this tasty, and simple to make, treat.
The Scottish oatcake is similar to a hard oat-based biscuit whereas the Staffordshire oatcake is more like a savoury pancake, served with bacon and cheese more often than not, which are wrapped up and the oatcake can then be eaten a bit like a tortilla.
My problems came, from an illustration standpoint, in that a oatcake (imagine pancake) is not a particularly exciting subject.
I’ve included a recipe to accompany my illustrations, but the original article focussed on The Hole in the Wall cafe in Stoke-on-Trent, which has since sadly closed.
225g fine oatmeal
225g wholewheat or plain flour
450ml warm milk
450ml warm water
1) Mix the salt with the flour and the oatmeal in a large bowl.
2) Mix the milk and water together.
3) Dissolve the yeast with a little warm water and add the sugar. Allow the mixture to become frothy.
4) Mix the dry ingredients with the yeast liquid to make a batter. Add the remainder of the warm liquid.
5) Cover the batter with a cloth and leave in a warm place for about an hour.
6) Pour out enough batter on a well-greased griddle to make an oatcake of about 22cm. The surface will be covered in holes as it cooks.
7) Flip the oatcake after 2-3 minutes when the top side has a dry appearance and the underneath is a golden brown colour and cook for another 2-3 minutes.
Fried bacon, sausage, baked beans, tomato, mushrooms and cheese
Or as a sweet alternative;
Butter and jam
Try to use a heavy frying pan – as this will keep the heat constant.
Can be frozen
May be defrosted/reheated using a microwave.