I am originally from Stoke on Trent, Staffordshire, England, well known as the potteries. It is where they make all that lovely Royal Doulton and Wedgewood Pottery.
Like most local people I grew up eating Oatcakes, a traditional oaty pancake which as far as I know is only made in Staffordshire. It is savoury so you would have it as a breakfast pancake served with bacon, mushrooms, tomato, egg, cheese or whatever was available. Traditionally they are cooked on a griddle oiled with lard. Of course being vegan I could not imagine not having oatcakes so here is a fab vegan recipe you might like to try.
I have mine with veggie bacon, tomatoes and mushrooms, or veggie sausage. They are very filling but well worth the effort.
Vegetarian Staffordshire Oatcake Recipe
120g fine oatmeal (can use normal oats that have been processed dry in a blender)
120g wholewheat or plain flour
1 teaspoon salt
1 x 7g sachet dried yeast
500ml equally mixed soya milk and water – warmed
50ml warm water for final mixing
1 teaspoon sugar
1 teaspoon olive oil
1/2 teaspoon bicarbonate of soda
- Mix soy milk/water, yeast and sugar and set aside in a warm place (aired oven is ideal) for a few minutes to froth
- Add oatmeal, flour, bicarbonate of soda and salt to a bowl and mix
- Add milk mixture and oil and whisk
- Leave to rise in warm place for an hour (again an aired oven is ideal)
- Lightly whisk – adding the 50 ml more warm water
- Cook as for pancakes – ladle mix into pan wiped with cooking oil and fry on high heat until top “dries”, flip and cook other side
- Once cooked, cool on a cake rack
These oatcakes are much nicer when they have cooled, ideally in the fridge for a few hours (overnight is best if you can wait that long)
To serve simply add filling and roll – ideal fillings are mushrooms, tomatoes or for a vegetarian filling melted cheese and brown sauce. The vegan “bacon” recipe detailed in my recipes section goes well with these.