Staffordshire oat cakes

  • Total Time

    1h 35m
    • Prep Time

      1h 15m
    • Bake Time

      20m
  • Serves

    8
  • Skill Level

    Easy
  • Dietary Needs

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This regional recipe from North Staffordshire is delicious served with sweet or savoury toppings. Here we serve with yoghurt and fresh raspberries and blueberries - yum.

Method

  1. Mix all the dry ingredients together. Add the salt and yeast on opposite sides of the bowl as the salt will kill the yeast otherwise. Stir in the milk and 250ml tepid water, cover and rest for an hour in a warm place.

  2. Using some kitchen towel, smear a frying pan with a little butter over a medium heat. Pour in small amounts of batter, about a heaped dessert spoon, once bubbles start to form, flip over and cook for a couple of minutes on the other side and keep warm. Repeat using all the mixture to make 8 pancakes.

  3. Stir the yoghurt with the lemon extract and then marble through the sugar and leave for 10 minutes for the sugar to dissolve.

  4. To serve, place a couple of oatcakes on a plate, top with a little lemon yoghurt and finish with raspberries and blueberries. Repeat to make 4 servings. Perfect for a weekend brunch.

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