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
makes 6:
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.
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