Staffordshire Oatcakes

Staffordshire oatcakes are oatmeal pancakes originating from Stoke-on-Trent in the West Midlands. They are easy to make, filling and their robust flavour is particularly suited to savoury fillings. Go traditional with cheese and bacon or get creative.

Another noteworthy Staffordshire recipe is Trentham tart.

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Staffordshire oatcakes are a regional delicacy emanating from the West Midlands. They are a form of pancake made from oatmeal and yeast. Oatcakes are really quite different from typical pancakes and well worth trying out.

Locals swear by eating them with melted cheese and bacon or serving them up alongside a cooked breakfast. Although they are fantastic with savoury fillings, don’t make the mistake of thinking you can’t go down the sweet route as well. I’ve included a handful of topping suggestions to keep both sweet and savoury tooths happy.

These oatcakes are part of a collection of recipes focusing on food from the East and West Midlands. Also from the West Midlands are pikelets and grey peas and bacon.

What are North Staffordshire Oatcakes?

Staffordshire oatcakes are traditional flatbreads originating from the Stoke-on-Trent area of North Staffordshire. They may look similar to traditional pancakes, but they are made from oatmeal & yeast. They have a much denser structure and more robust flavour than typical English pancakes.

These fried delights have been knocking around since the 18th century when they would have featured regularly in the diets of the people local to the Potteries area (the six towns that form Stoke-on-Trent – the centre of the British pottery industry).

Oatcakes became popular in this area because oats were easier to grow in this region than wheat, so oatmeal was readily available. Until very recently it was common throughout the Potteries for oatcakes to be sold directly from the windows of houses to customers on the street. Sadly, these “hole in the wall” establishments have disappeared over the years.

They are known as North Staffordshire oatcakes to anybody outside of the area, but locals just call them oatcakes. They are almost identical to Derbyshire oatcakes, though typically the Staffordshire oatcake is smaller.

Why these oatcakes are worth making

Whether you prefer to call them Staffordshire oatcakes, Derbyshire oatcakes or just good old oatcakes, you won’t want to miss out on this recipe:

• It’s quick and easy to make
• The addition of oats really makes a difference flavourwise and texturewise
• They are incredibly filling so you won’t need to cook excessive amounts to satisfy tummies
• Oatcakes are well suited to savoury fillings but can handle sweet toppings too
• They can be cooked in advance and reheated when required

Ingredients and equipment notes

Oatmeal is made from oats that have been ground. It can be coarse, medium or finely ground. For these oatcakes, I recommend fine-medium ground oatmeal. It gives a better texture than medium or coarse oatmeal and produces flatbreads less likely to tear when they are flipped, rolled or folded.

If you cannot find oatmeal in the supermarket don’t despair. It’s easy to make your own at home. Simply put some oats into a blender and pulse until ground to your liking.

Traditionally, Staffordshire oatcakes did not contain milk. The only liquid used would have been water, perhaps because oatcakes were a frugal dish to make. However, the addition of milk (either full or half fat) does enhance the flavour somewhat, so I’ve included it in my recipe. You can increase/ decrease the amount of milk used to suit your own needs, but remember to adjust the water accordingly to keep the volume of liquid in the recipe the same.

Traditional recipes also would not have included flour of any kind. They would have been purely oat-based. However, the addition of strong bread flour does help achieve a superior texture. The resulting oatcakes are more pliable and far less likely to rip and tear when turning them over in the frying pan or when serving up. I’ve used a mix of strong white and strong wholemeal flours to boost the robust flavour of these flatbreads but you could just use one or the other.

This recipe produces yeasted oatcakes. It’s the yeast in the batter that is responsible for creating the gorgeous bubbly and lacy appearance of these oat pancakes. I’ve used fast-action dried yeast. It’s really simple to use as it is added straight into the dry ingredients without needing time to bloom first. Please don’t leave the yeast out.

Historically, North Staffordshire oatcakes would have been cooked on a baxton (a baking stone) or griddle on the hearth. However, you’ll be pleased to hear that a frying pan on the hob gives great results too.

Step-by-step instructions

1. Boil the kettle 20 minutes before commencing the recipe
2. If using oats blitz them in a blender until fine
3. Mix all dry ingredients (oatmeal, flours, salt and yeast) together in a bowl
4. Pour 250ml (1 cup) water from the kettle into the milk
5. Mix the liquid into the dry ingredients to form a batter (don’t worry about a few lumps remaining
6. Cover and set aside for 1-2 hours – it’s ready when it turns bubbly
7. Heat a frying pan and drizzle in ½ teaspoon flavourless oil
8. Stir the batter then pour 100ml into the frying pan. Quickly tilt the pan to spread the batter out. Let cook, undisturbed, for 2 minutes
9. Flip it over using a spatula and cook the reverse for a further 2 minutes
10. Either serve immediately or keep warm whilst the rest of the oatcakes are cooked

How to keep Staffordshire oatcakes warm

Preheat the oven to 110C/ 125F/ GM ¼ with a large ovenproof plate inside. Once the first oatcake is cooked lay it on the warmed plate and cover loosely with foil. Put back into the oven. Keep adding to the plate each time a fresh oatcake is cooked – a layer of baking parchment between each oatcake will prevent them from sticking to each other.

Expert Tips

• Mix the batter until it is relatively smooth, but don’t worry if a few lumps remain. These will break down as the batter rests
• Using hot water helps speed up the activation of the yeast. If cooler water is used then the batter will need to rest for 3-4 hours
• The batter can be mixed and stored in the fridge overnight
• Not sure if your batter is ready? Give it a quick stir. If lots of bubbles appear then it is ready
• Get your frying pan nicely hot. If it is too cool then the pancakes will be rubbery, but if too hot they will burn. Drop a small amount of batter into the pan to test the temperature out – it should sizzle nicely
• Don’t add too much oil – just a small amount per oatcake is sufficient
• Get the batter to spread to around 20cm (8-inches). This recipe makes 6 North Staffordshire oatcakes
• To make the larger Derbyshire oatcakes, use 150ml batter per pancake and spread it to around 25-30cm. This recipe makes 4
• Use a spatula to turn them over in the pan. Oatcakes are more fragile than typical pancakes so are not easy to flip in the air
• Think about your toppings before cooking commences and get anything that can be prepared in advance done so that your oatcakes can be enjoyed freshly cooked

Serving suggestions

North Staffordshire oatcakes are versatile, although they are particularly well suited to savoury fillings due to their full-bodied oaty flavour. Try the following suggestions out:

Savoury fillings

• Go classic the North Staffordshire way by serving them with melted cheddar cheese and bacon
• Load an oatcake up with goodies from a typical cooked breakfast – sausages, baked beans, fried eggs and tomatoes are all regular favourites amongst the Staffordshire locals
• Or add an East Midlands twist with mushrooms and Blue Stilton cheese. Alternatively, pick Buxton Blue cheese to tie in with the theme if you prefer to call these Derbyshire oatcakes
• Try rolling one up with cheddar cheese and chutney or pickle for lunch
• Venture down the pizza route by adding tomato sauce, pepperoni and cheese
• Up your game and try them with buttered leeks, salmon and soured cream
• Go ultra simple and let some butter melt on top before devouring

Sweet toppings

• Try a generous drizzle of golden syrup plus some berries of your choice
• A little splodge of jam works wonders too, especially when paired with whipped cream or, even better, clotted cream (oh how my heart skips a beat at the thought of this) If serving with cream, I highly recommend cherry jam.
• Or top with Greek yoghurt, fruit, nuts and honey for a substantial sweet breakfast
• Alternatively, turn them into a full blown dessert by topping with poached fruit and custard

Alternative tempting pancake recipes

Have you made this Staffordshire oatcakes recipe? Let me know how you got along by leaving a comment or rating below. Show me how you topped yours on Instagram by tagging me @jane_littlesugarsnaps.