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Staffordshire Oatcakes

Staffordshire Oatcakes are made like a pancake but are not so light with more texture and they are really filling. They go best with savoury fillings of all sorts.

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  • 225g oatmeal (Shipton Mill 404)
  • 225g strong wholemeal flour (Shipton Mill 209)
  • 1 teaspoon salt
  • 10g dried active yeast
  • 1 teaspoon sugar
  • 800ml warmed oat milk


  1. In a small bowl, mix the yeast, sugar and 50ml of the warmed oat milk.  Set aside until it becomes frothy.
  2. Mix the salt, flour and oatmeal in a large bowl.
  3. Add the remainder of the oat milk and the frothy yeast mixture. Stir well to make a thick batter.
  4. Leave in a warm dry place for one hour.


  1. Bake the oatcakes in a frying pan (8-9 inches is best). 
  2. Add a little oil to the pan and allow to become hot.
  3. Use about 3 tablespoons of batter for each oatcake.  This should give 6-8 oatcakes in total.
  4. Cook for 2-3 minutes on each side.
  5. The oatcakes can be stacked until they are all cooked.


Serve with anything savoury.  I am vegan and love them with fried tomatoes or baked beans.  They also make a great snack with a very thin spreading of yeast extract.  Staffordshire oatcakes are often served with any cheese which melts nicely. 

Storage and reheating

These oatcakes can be wrapped and stored in the fridge for 48 hours and they also freeze well.  They reheat easily in the microwave - approximately 50 seconds on full power for a single oatcake.

Added by: Richard Torpey

Tags: Biscuits Oats

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