Dish

Staffordshire Oatcakes

Staffordshire oatcakes are made by mixing oats, flour, and yeast with water to form a batter. The batter is then left to rise for several hours, before being cooked on a griddle or in a frying pan. Staffordshire oatcakes are often served with savory fillings, such as bacon and eggs, or cheese and ham. The dish is a popular breakfast food in Staffordshire, and is enjoyed by people of all ages.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› English cuisine

Pancake

Origins and history

Staffordshire oatcakes have been a part of English cuisine for centuries. The dish is believed to have originated in the region of Staffordshire, in central England. Staffordshire oatcakes were traditionally made with leftover porridge, which was mixed with flour and cooked on a griddle. Today, most people use fresh oats and flour to make the dish.

Dietary considerations

Suitable for vegetarians. Contains gluten.

Variations

There are many variations of Staffordshire oatcakes, depending on the region of England and the personal preferences of the cook. Some recipes call for the addition of herbs or spices to the batter, while others use different types of flour, such as whole wheat or rye. Staffordshire oatcakes can also be made in different shapes, such as small pancakes or large, flat cakes.

Presentation and garnishing

When cooking the oatcakes, be sure to use a non-stick pan or griddle to prevent them from sticking. It is also important to cook the oatcakes over medium heat, to ensure that they are cooked through without burning on the outside. To serve, place the oatcakes on a plate or platter, with the savory filling placed on top. The dish can also be garnished with fresh herbs, such as parsley or chives.

Tips & Tricks

If you don't have yeast, you can use baking powder instead. Simply mix 1 teaspoon of baking powder with the flour and oats before adding the water. This will help the oatcakes to rise and become fluffy. If you want to make the oatcakes ahead of time, you can store them in the fridge for up to 3 days. To reheat, simply place them in a toaster or under the grill for a few minutes.

Side-dishes

Staffordshire oatcakes are often served with savory fillings, such as bacon and eggs, or cheese and ham. The dish can also be served with other types of meat, such as sausage or black pudding. Some people also enjoy eating Staffordshire oatcakes with baked beans or grilled tomatoes.

Drink pairings

Staffordshire oatcakes pair well with a cup of tea or a glass of orange juice. For those who prefer a more savory drink, a glass of tomato juice or a Bloody Mary can also be a good choice.