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Staffordshire Oat Cakes

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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.

135Total Time
115Prep Time
20Bake Time
8Serves
Easy

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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

    • 100g Porridge oats
    • 80g Allinson's plain white flour
    • 80g Plain wholemeal flour
    • 0.5 tsp Salt
    • 1 tsp Allinson's Easy Bake Yeast
    • 0.5 tsp Baking powder
    • 1 tbsp Billington's Unrefined Dark Muscovado Sugar
    • 100ml Whole milk (tepid)
  • For the Topping

    • 200ml Greek yoghurt
    • 0.5 tsp Lemon extract
    • 1.5 tbsp Billington's Unrefined Dark Muscovado Sugar
    • 150g Raspberries
    • 150g Blueberries

Utensils

  • Bowl
  • Kitchen towel
  • Frying pan

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