North Staffordshire OatcakesEdit
North Staffordshire oatcakes are a local delicacy in the North Staffordshire (Stoke-on-Trent) area of England, and so may be known to non-locals as a North Staffordshire oatcake or Potteries oatcake. These use flour and yeast, whereas other oatcakes do not. When pre-cooked, they are a form of fast food, and catering outlets in the area usually offer oatcakes with fillings such as cheese, bacon, sausage and egg. They can be re-heated by frying in butter, or by grilling. In addition, pikelets are often served alongside oatcakes in a similar fashion.
- 220 g (1 cup or 8 oz) fine oatmeal
- 220 g (1 cup or 8 oz) wholemeal or plain flour
- 1 tsp salt
- 14 g (2 ½ tsp or ½ oz) fresh yeast
- 850 ml (3 ½ cups or 1 ½ pints) warm milk and water, mixed half and half
- 1 tsp sugar
- Add the salt to the flour and oatmeal.
- Dissolve the yeast with a little warm liquid and add the sugar. Allow the mixture to become frothy.
- Mix the dry ingredients with the yeast liquid to make a batter.
- Cover the batter with a clean cloth and leave it in a warm place for an hour.
- Bake the oatcake on a well-greased griddle. Put enough batter onto the griddle to produce an oatcake about 8-9 inches in diameter. The surface will be covered in holes as it cooks.
- Turn the oatcake after 2 - 3 minutes when the upper side appears dry and the underneath is golden brown, and cook for another 2 - 3 minutes.