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  • Oatcake Recipe

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    Andrew Buttress
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    This recipe provides instructions for making traditional North Staffordshire oatcakes. It calls for mixing oatmeal, wholewheat flour, salt, yeast, warm milk and water to form a batter that is left to rise for an hour. The batter is then poured onto a greased griddle in rounds and cooked for 2-3 minutes per side until the top is dry and the bottom is golden brown.

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    This recipe provides instructions for making traditional North Staffordshire oatcakes. It calls for mixing oatmeal, wholewheat flour, salt, yeast, warm milk and water to form a batter that is left to rise for an hour. The batter is then poured onto a greased griddle in rounds and cooked for 2-3 minutes per side until the top is dry and the bottom is golden brown.

    Copyright:

    © All Rights Reserved
    Download as TXT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    12 views1 page

    Oatcake Recipe

    Uploaded by

    Andrew Buttress
    This recipe provides instructions for making traditional North Staffordshire oatcakes. It calls for mixing oatmeal, wholewheat flour, salt, yeast, warm milk and water to form a batter that is left to rise for an hour. The batter is then poured onto a greased griddle in rounds and cooked for 2-3 minutes per side until the top is dry and the bottom is golden brown.

    Copyright:

    © All Rights Reserved
    Download as TXT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    OATCAKE RECIPE

    Ingredients for North Staffordshire Oatcake:


    225g fine oatmeal
    225g wholewheat or plain flour
    1tsp salt
    15g yeast
    450ml warm milk
    450ml warm water
    1tsp sugar
    Method for North Staffordshire Oatcake:
    Mix the water and milk together.
    Mix the salt to the flour and oatmeal in a large bowl.
    Dissolve the yeast with a little warm liquid and add the sugar. Allow the mixture
    to become frothy.
    Mix the dry ingredients with the yeast liquid to make a batter adding the remainder
    of the warm liquid.
    Cover the batter with a clean cloth and leave in a warm place for about an hour.
    Pour out enough batter on a well-greased griddle to make an oatcake of about 22cm.
    The surface will be covered in holes as it cooks.
    Flip the oatcake after 2-3 minutes when the top side has a dry appearance and the
    underneath is a golden brown colour and cook for another 2-3 minutes.

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