Staffordshire Oatcakes

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.