Are you looking for a recipe to make Staffordshire Oatcake, the delicious bread from United Kingdom (England)?
I’ve put together some information on how to get started below but I’d recommend that you join our waitlist to be notified when I publish the traditional Staffordshire Oatcake recipe and variations.
Contents
The Staffordshire Oatcake is a traditional flatbread from the United Kingdom, specifically from the region of Staffordshire in England. It is a savory pancake that is made using a combination of oatmeal, flour, and yeast. The oatcake has a soft and slightly chewy texture, with a nutty flavor from the oatmeal. It is often enjoyed as a breakfast or brunch dish, and can be filled with various ingredients such as cheese, bacon, or sausage.
The history of the Staffordshire Oatcake dates back several centuries. It originated as a simple and affordable food for the working class in Staffordshire. Oats were a common and inexpensive ingredient, making the oatcake a popular choice among the locals. Over time, the recipe evolved and became a beloved regional specialty. Today, the Staffordshire Oatcake is still enjoyed by locals and visitors alike, and is often considered a symbol of the region’s culinary heritage.
The estimated cost to make this recipe for Staffordshire Oatcake is relatively low. The main ingredients needed are oatmeal, flour, and yeast, which are usually affordable and easily accessible. Additional ingredients such as salt and water are also required, but they are commonly found in most kitchens. Overall, the cost of making this flatbread should be minimal.
In terms of time, making Staffordshire Oatcake requires some preparation and cooking. The dough needs to be mixed and left to rise for about an hour. After that, the flatbreads are cooked on a griddle or frying pan for a few minutes on each side. The entire process, from preparing the dough to cooking the flatbreads, should take around 1.5 to 2 hours. However, this may vary depending on individual cooking skills and equipment.
The main ingredients used in the recipe for Staffordshire Oatcake, a flatbread from England, are oatmeal, flour, and yeast. Oatmeal is a type of ground oats that adds a unique texture and flavor to the flatbread. Flour is used to bind the ingredients together and give the flatbread structure. Yeast is a leavening agent that helps the flatbread rise and become light and fluffy.
To make Staffordshire Oatcakes, you will need a few tools. Firstly, a mixing bowl is required to combine the oatmeal, flour, and yeast. A whisk or spoon can be used to mix the ingredients together until they form a smooth batter. A frying pan or griddle is used to cook the flatbread. It should be heated over medium heat and greased with a little oil or butter. A spatula is needed to flip the oatcakes and cook them evenly on both sides.
To prepare Staffordshire oatcakes, you will need to gather the following ingredients: oatmeal, flour, yeast, salt, sugar, and warm water. Begin by mixing the oatmeal, flour, yeast, salt, and sugar in a large mixing bowl. Slowly add warm water to the mixture, stirring continuously until a smooth batter is formed. Cover the bowl with a clean cloth and leave it in a warm place for about an hour to allow the batter to rise.
After an hour, heat a non-stick frying pan over medium heat. Once the pan is hot, ladle a spoonful of the batter into the pan and spread it out evenly. Cook the oatcake for about 2-3 minutes on each side until it is golden brown. Repeat the process until all the batter is used up. Serve the oatcakes warm with your favorite toppings, such as cheese, bacon, or eggs…(full recipe on the way)
To cook Staffordshire Oatcakes, start by heating a non-stick frying pan over medium heat. Take a ladleful of the oatcake batter and pour it into the pan, spreading it out evenly to form a thin pancake. Cook the oatcake for about 2-3 minutes on each side, until it turns golden brown. Repeat this process with the remaining batter, making sure to grease the pan lightly between each oatcake.
Once all the oatcakes are cooked, you can serve them warm or let them cool down. They can be enjoyed on their own or filled with various savory fillings such as cheese, bacon, or sausage. To store any leftovers, place them in an airtight container and refrigerate. When ready to eat, simply reheat the oatcakes in a toaster or under the grill until warmed through…(full recipe on the way)
1. Buckwheat flour: A gluten-free option that adds a nutty flavor to the flatbread. It is rich in fiber and nutrients like magnesium and manganese.
2. Chickpea flour: Also known as gram flour, it is made from ground chickpeas. It has a slightly nutty taste and is high in protein and fiber.
3. Rice flour: Made from finely ground rice, this flour is gluten-free and adds a light and crispy texture to the flatbread. It is commonly used in Asian cuisines.
4. Spelt flour: An ancient grain flour that has a slightly sweet and nutty flavor. It contains more protein and fiber than wheat flour and is easier to digest.
5. Almond flour: Made from finely ground almonds, this flour is gluten-free and adds a rich and nutty taste to the flatbread. It is high in healthy fats and protein
1. Oatmeal pancake
2. English oatcake
3. Staffordshire pancake
4. British oat bread
5. Yeasted oatmeal flatbread
6. English oatmeal crepe
7. Staffordshire oatmeal tortilla
8. British oatmeal wrap
9. Yeasted oatmeal tortilla
10. English oatmeal roti
11. Staffordshire oatmeal naan
12. British oatmeal pita
13. Yeasted oatmeal pita bread
14. English oatmeal chapati
15. Staffordshire oatmeal flat wrap
16. British oatmeal flatbread
17. Yeasted oatmeal bread
18. English oatmeal tortilla wrap
19. Staffordshire oatmeal pancake wrap
20. British oatmeal pancake bread
1. Begin by preparing your sourdough starter in advance, allowing it to ferment and become active.
2. In a mixing bowl, combine oatmeal, flour, and a small amount of yeast.
3. Gradually add your sourdough starter to the mixture, stirring well to incorporate.
4. Allow the dough to rest and rise for a few hours, or until it has doubled in size.
5. Once the dough has risen, heat a non-stick pan or griddle over medium heat.
6. Pour a ladleful of the dough onto the hot pan, spreading it out to form a thin pancake.
7. Cook the oatcake for a few minutes on each side, until it turns golden brown and crispy.
8. Repeat the process with the remaining dough, adjusting the heat as needed.
9. Serve the Staffordshire oatcakes warm, either plain or with your favorite toppings such as cheese, bacon, or eggs. Enjoy!…(full sourdough recipe on the way)
1. Start by substituting regular flour with a gluten-free flour blend.
2. Use gluten-free oats instead of regular oatmeal.
3. Replace yeast with a gluten-free alternative, like baking powder or baking soda.
4. Mix the gluten-free flour blend, gluten-free oats, and gluten-free yeast substitute in a bowl.
5. Gradually add water to the mixture until you achieve a smooth batter consistency.
6. Heat a non-stick pan or griddle over medium heat.
7. Pour a ladleful of the gluten-free batter onto the pan and spread it evenly.
8. Cook the flatbread for a few minutes on each side until golden brown.
9. Repeat the process with the remaining batter.
10. Serve the gluten-free Staffordshire Oatcakes warm and enjoy their savory flavor…(full gluten-free recipe on the way)
I’ve provided some basic tips on making Staffordshire Oatcake at home above but I’ll be updating this page to include links to the best Staffordshire Oatcake recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.
