Staffordshire Oatcakes


This is another recipe from The Hairy Bikers that my Mum gave me. It was really good, although we did add scrambled egg to it as well. Oatcakes are like an oaty pancake. These can be served as this recipe or with sweet fillings like strawberries & cream. Mmmmm

  • 225g Fine Oatmeal – oats pulsed in a food processor to make into fine oatmeal
  • 100g Wholemeal Flour
  • 100g Plain Flour
  • 1 tsp Quick-Action Yeast
  • Pinch of Salt
  • 825ml Water
  • 1 tbsp Baking Powder
  • 1 tbsp Vegetable Oil
  • 24 Rashers Bacon
  • 300g Mature Cheddar Cheese
  • 1 tbsp Olive Oil
  • 150g Chestnut Mushrooms – halved

Place the oatmeal, both flours, yeast & salt in a bowl & mix together. Add the water & mix to a batter

Cover & set aside for 3-4 hours – the longer the better, but no longer than 8 hours. Mix once more & whisk in baking powder

Heat a frying pan, add a little oil & a ladlefull of batter. Swirl quickly to coat the pan, then return to the heat. Cook over a medium heat until you see bubbles appear on the surface. Flip & cook for another minute on the other side

Remove the oatcake & place on parchment. Repeat until all batter is used, stacking the oatcakes with parchment between each one

Meanwhile, grill the bacon until browned & crispy & fry the mushrooms until golden. Return a cooked oatcake to a dry, medium-hot frying pan & sprinkle grated cheese over half of it

Cook for a few minutes until the cheese starts to melt, top with a couple of slices of bacon & a few mushrooms & flip the other half over the top. Cook for 1 minute & serve

Repeat with each of the oatcakes. Makes 12

Staffordshire Oatcakes

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About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
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