Staffordshire Oatcakes with a Twist

Ingredients

• 200g (1 ¾ cups) oats 200g (1 ¾ cups) oats
• 100g (1 cup) all-purpose flour 100g (1 cup) all-purpose flour
• 1 tsp baking powder 1 tsp baking powder
• ½ tsp salt ½ tsp salt
• 250ml (1 cup) milk 250ml (1 cup) milk
• 2 large eggs 2 large eggs
• 50g (½ cup) grated cheddar or Red Leicester cheese 50g (½ cup) grated cheddar or Red Leicester cheese
• 2 tbsp fresh thyme, chopped 2 tbsp fresh thyme, chopped
• 2 tbsp fresh chives, chopped 2 tbsp fresh chives, chopped
• Butter or oil for cooking Butter or oil for cooking

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 10g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the oats, flour, baking powder, and salt.
2. 2.
   In a separate bowl, whisk together the milk and eggs.
3. 3.
   Gradually pour the milk and egg mixture into the dry ingredients, stirring until well combined.
4. 4.
   Add the grated cheese, fresh thyme, and fresh chives to the batter, and mix until evenly distributed.
5. 5.
   Heat a griddle or non-stick pan over medium heat and lightly grease with butter or oil.
6. 6.
   Spoon a ladleful of the batter onto the griddle or pan, spreading it into a thin, round shape.
7. 7.
   Cook for 2-3 minutes on each side, until golden brown and crispy.
8. 8.
   Repeat with the remaining batter, adding more butter or oil as needed.
9. 9.
   Serve the oatcakes warm, either on their own or filled with your choice of savory fillings.

Treat your ingredients with care...

• Oats — Use rolled oats or quick oats for the best texture. Avoid using instant oats as they may result in a mushy consistency.
• Cheese — Experiment with different types of cheese to vary the flavor. Sharp cheddar, Red Leicester, or a combination of cheeses work well.
• Fresh herbs — Feel free to substitute or add other herbs like rosemary or parsley for additional flavor.

Tips & Tricks

• For a crispier texture, cook the oatcakes on a higher heat for a shorter time.
• Add a pinch of cayenne pepper or smoked paprika to the batter for a hint of spice.
• Serve the oatcakes with a dollop of sour cream or Greek yogurt for added creaminess.
• Experiment with different fillings such as sautéed mushrooms, crispy bacon, or scrambled eggs.
• Leftover oatcakes can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the oatcakes warm, either on their own or filled with your choice of savory fillings. They pair well with a side salad or roasted vegetables for a complete meal.

Presentation advice

Arrange the oatcakes on a platter, garnished with fresh herbs like thyme or chives. For an elegant touch, drizzle a balsamic reduction or a flavored oil over the oatcakes.