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Staffordshire Oatcake

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700 ml warm water
1 tablespoon caster sugar
1 sachet dried active baking yeast
225 gram oat flour
250 gram wholemeal flour
1 teaspoon salt


Place the warm water into a large bowl. Add the sugar and yeast and let stand for 5 minutes, or until frothy.

Mix in oat flour, wholemeal flour and salt and blending thoroughly. Cover bowl with a wet towel and let stand in a warm place for 1 hour. The mix will double in size.

Heat a large griddle or frying pan over medium heat, and grease well. Spoon enough mixture onto the pan to make a thin pancake about 20 cm across.

Cook for 2 to 3 minutes, or until the top surface is covered with holes. Turn over and brown on the other side.

Place oatcakes on a warm plate until ready to serve. Best served immediately, but can be frozen and heated later.

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