Ask anyone from Stoke-on-Trent to recommend a local delicacy and they’ll almost always say oatcakes, said Thom Bateman. These savoury pancakes are served across the city from shops and hole-in-the-walls. Traditionally, they’re eaten for breakfast, though I enjoy them at any time of day.
Ingredients
- 140g fine oatmeal (or blitz rolled porridge oats)
- 120g wholemeal flour
- 7g dried active yeast
- 1 tsp caster sugar
- 1 tsp salt
- 200ml whole milk
- 400ml room-temperature water
- a drizzle of vegetable oil, for frying
- Filling ideas: 50/50 grated mix of cheddar and cheshire cheese, cooked rashers of smoked back bacon, cooked pork sausages, brown sauce or ketchup
- Total time: 30 minutes, plus 2 hours proving time
Method
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- Put the dry ingredients into a mixing bowl and stir to combine, then add the milk and water and stir with a spatula until well combined. Cover and leave to rest at room temperature for 2 hours.
- Knock back the batter so that it’s smooth, giving it a good stir.
- Spread even, thin pancakes into a lightly oiled large frying pan over a high heat and cook for 3-4 minutes on each side, until golden. The batter will make 6-8 oatcakes.
- Top the oatcake with your fillings of choice (see ideas, above), fold and enjoy!
Taken from Home Made: Comfort food cooked better by Thom Bateman.
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