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Sourdough or Yeasted Staffordshire Oatcakes

Sourdough or Yeasted Staffordshire Oatcakes

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Sourdough or Yeasted Staffordshire Oatcakes
Baking Breakfast British Flaked Cereals History oats Sourdough Wheat Flour Wholemeal Flour YQ YQ Flour

by Amy Oboussier

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

Ingredients

Method

  1. If making sourdough oatcakes: start the night before, by combining the oatmeal, wheat flour, water and sourdough starter. Mix well and leave on the kitchen counter overnight.
  2. The next morning your batter should be thick and bubbly.
  3. Add the warm milk and salt and leave for 1 hour.
  4. If making yeasted oatcakes: combine all your ingredients and mix well with a whisk. The batter may seem thin, but don’t worry, it will thicken as the oatmeal absorbs the liquid. Leave for 1 hour, until your batter is frothy.
  5. For both yeasted and sourdough: lightly oil a griddle or heavy-bottomed frying pan and set over a medium heat.
  6. Add a ladle of batter and swirl around to form a round. As the batter cooks, lacy bubbles will form in the pancake. If you are not able to swirl the batter easily, add a little water to loosen the mix.
  7. When the batter has set on the top and the bottom is golden brown, flip and cook briefly on the other side.
  8. When your oatcake is done, turn it out onto a tea towel and repeat.
  9. Keep your oatcakes wrapped in a tea towel to prevent them from becoming dry and tough. They should keep well for a day or two.


Amy Oboussier
Amy Oboussier

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