North Staffs Oatcakes

One of my interests before taking up painting was cooking. The oatcakes shown below are a traditional dish from Staffordshire, my place of birth. These used to be sold from oatcake corner shops or even through an enterprising housewife’s kitchen window. They are usually served warm as an accompaniment with bacon and eggs, or with melted cheese on top. This particular recipe is the closest in authenticity that I’ve yet come across and easy to make.

Makes approx 12 oatcakes Ingredients 225g (8oz) fine or medium ground oatmeal 225g (8oz) wholemeal or plain flour 1 teaspoon salt 1 teaspoon sugar 15g (1/2oz) fresh yeast or 1 teaspoon dried yeast 450 ml (3/4pint) lukewarm milk 450 ml (3/4 pint) lukewarm water Work the yeast into 1/4 pint of the milk, add the sugar and stir well. Leave in a warm place for 10-15 minutes until frothy. Sieve the flour and salt together into a warmed bowl and add the oatmeal, stirring well. To the yeast mixture add the remaining milk and water. Make a well in the flour and gradually beat the liquid into the dry ingredients. Cover with a clean damp cloth and leave to stand in a warm place for up to one hour. Oil the frying pan and put onto a high heat. Ladle some mixture into the centre of the pan and swirl about. It should be around the thickness of a pancake. At the right temperature bubbles will form. Cook until golden, flip it over and press down lightly. When cooked place on a wire rack and stack. *use a heavy non-stick frying pan or good quality crepe pan. * to oil the pan dip kitchen towel in either olive oil or butter and wipe the pan all over inside. *the oatcake mixture should be the consistency of floppy batter. If too thick, thin with tepid milk. Best served with bacon, eggs and mushrooms or with melted cheese on top. Can also be served with jam etc.

#oatcakes #recipes