Staffordshire oatcakes are savoury yeasted pancakes – a regional specialty from The Potteries. The Hairy Bikers show us how to make these traditional oatcakes and serve them with crispy bacon and mushrooms for a hearty and versatile meal perfect for breakfast or lunch.
over 2 hours
30 mins to 1 hour
12
Hairy Bikers recipes
From The Hairy Bikers’ Food Tour of Britain
Staffordshire oatcakes offer a balanced meal when paired with protein-rich toppings. The oatmeal provides fibre, while cheese adds calcium and protein.
Equipment
Ingredients
- Fine oatmeal: 225g/8oz
- Wholemeal flour: 100g/3½oz
- Plain flour: 100g/3½oz
- Quick-action yeast: 1 tsp
- Salt: pinch
- Water: 825ml/1 pint 9¾fl oz
- Baking powder: 1 tbsp
- Vegetable oil: 12 tsp
- Streaky bacon: 24 rashers
- Olive oil: 1 tbsp
- Chestnut mushrooms: 150g/5¼oz, cut in half
- Mature cheddar cheese: 300g/10½oz, grated
Method
Prepare the batter
- Mix oatmeal, flours, yeast, and salt in a bowl.
- Gradually add water, stirring to form a thick double cream consistency.
- Cover with a damp tea towel and set aside for 3-4 hours (or up to 8 hours).
- Whisk in baking powder before cooking.
Cook the oatcakes
- Heat oil in a frying pan over medium heat.
- Add a ladleful of batter, swirling to coat the pan.
- Fry for 1-2 minutes on each side until golden-brown.
- Repeat to make about 12 oatcakes, keeping them warm.
Prepare toppings
- Grill bacon until crisp and golden-brown.
- Fry mushrooms in olive oil until golden-brown.
Assemble and serve
- Return an oatcake to the pan, sprinkle cheese on half.
- Add bacon and mushrooms, fold oatcake, and heat until cheese melts.
- Repeat with remaining ingredients and serve immediately.
Serving Suggestion
Serve these traditional Stafford oatcakes hot, filled with crispy bacon, sautéed mushrooms, and melted cheese. They’re perfect for a hearty breakfast or lunch. For a vegetarian option, replace the bacon with grilled tomatoes or vegetarian sausages.
Nutri-score Health Check
These Stafford oatcakes receive a B: Well balanced rating on the Nutri-score system. The oatmeal provides fiber and complex carbohydrates, while the cheese and bacon add protein. However, the bacon also contributes to the saturated fat content. For a healthier version, consider using lean bacon or turkey bacon and reducing the amount of cheese.
Recipe FAQ
Can I make the batter in advance?
Yes, you can prepare the batter up to 8 hours in advance and leave it in a cool place.
Are Staffordshire oatcakes suitable for vegetarians?
The oatcakes themselves are vegetarian. Simply omit the bacon and use vegetarian-friendly toppings.
Can I freeze these oatcakes?
Yes, you can freeze the cooked oatcakes. Separate them with parchment paper before freezing.
What’s the difference between Stafford oatcakes and Scottish oatcakes?
Staffordshire oatcakes are soft, pancake-like, and contain yeast, while Scottish oatcakes are crisp and biscuit-like.
Can I use instant oats instead of fine oatmeal?
It’s best to use fine oatmeal for authentic texture, but you can grind regular oats in a food processor as a substitute.
How long do these oatcakes stay fresh?
When stored in an airtight container, they can last up to 3-4 days in the refrigerator.
Can I make these gluten-free?
Yes, use gluten-free flour and ensure your oatmeal is certified gluten-free.
What other toppings work well with these oatcakes?
Try scrambled eggs, smoked salmon, or even sweet toppings like jam or honey for variety.
