Staffordshire Oat Cakes
About the bake
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
Step 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.
Step 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.
Step 3
Stir the yoghurt with the lemon extract and then marble through the sugar and leave for 10 minutes for the sugar to dissolve.
Step 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.
Ingredients
For the Oat Cakes
- 100gPorridge oats
- 80gAllinson's plain white flour
- 80gPlain wholemeal flour
- 0.5 tspSalt
- 1 tspAllinson's Easy Bake Yeast
- 0.5 tspBaking powder
- 1 tbspBillington's Unrefined Dark Muscovado Sugar
- 100mlWhole milk (tepid)
For the Topping
- 200mlGreek yoghurt
- 0.5 tspLemon extract
- 1.5 tbspBillington's Unrefined Dark Muscovado Sugar
- 150gRaspberries
- 150gBlueberries
0 Baker Ratings
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?