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| Try these delicious oatcakes, made with oatmeal and wholemeal wheat flour, leavened with yeast or sourdough and hailing from The Staffordshire Potteries. Oatcakes have a similar texture to Indian dosa, but with a wonderful nutty flavour. Most commonly served with a cooked breakfast, but they also taste wonderful with a variety of sweet and savoury toppings. |
Oatcakes may originally have been made with just oatmeal, but modern recipes tend to go for a 50:50 ratio with wholemeal wheat flour, as the gluten gives better structural integrity. In our recipe we use rolled oats blended into a rough oatmeal and YQ Wheat Flour.
You can make this recipe with yeast or sourdough. If you’re using sourdough remember to start the batter the night before, with a lively refreshed starter.
Pleased note that Wakelyns starter is a low hydration starter and you may need to take away some of the liquid if you are using a 100% hydration starter.
Make roughly 9 oatcakes
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Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
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