Stoke oatcake recipe?!


Question:

Stoke oatcake recipe?

Has anyone got a really good staffordshire oatcake recipe? My boyfriend is from Stoke-on-Trent and i'd love to surprise him with his much missed oatcakes (we live in Ireland)


Answers:
Staffordshire Oatcake
Recipe #1215401 rating
My friend got this recipe from a tourist leaflet but I've changed it to use quick(breadmaker) yeast so I can have oatcakes quickly! Staffordshire oatcakes are nothing like Scottish oatcakes. These are large, soft and holey.. like a combination crumpet and crepe. Fill as you would crepes, usually the fillings are bacon and cheddar, cheddar and onion, or even cheddar and baked beans (British ones are a lot less sweet than "Boston" ones). I usually have one or two for lunch, they're extremely filling and cheap to make. Usually only found around Stoke-on-Trent and not all over Staffordshire.
by Heather Sullivan | Edit...My Notes

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11-12 8inch oatcakes 1 hour 50 min prep
Change to: 8inch oatcakes US Metric
225 g porridge oats (oatmeal)
100 g whole wheat flour (wholewheat)
100 g plain flour (all-purpose white)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon quick-rising yeast
450 ml warm water
450 ml warm milk (can use nonfat/skimmed fine)

Not the one? See other Staffordshire Oatcake Recipes
Food Processor/Blender Flat-shaped Breads
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Place the porridge oats(oatmeal) in a food processor and process just until fine.
Mix the ground oatmeal, wholemeal(whole wheat)flour and plain (white) flour together in a bowl with the salt, sugar, and quick yeast.
Warm the milk and water together until you can hold your finger in it for 10 seconds without going "OW!" - then it should be warm enough but not hot enough to kill the yeast.
Mix the warm, milky water in with the dry ingredients and whisk.
Leave to rise and plump in bowl for 40minutes.
Heat a nonstick frying pan over medium heat.
Whisk the batter a little then pour about 3/4cup of the batter into the hot pan, swirling it around. DO NOT TRY TO SPREAD THE BATTER WITH ANYTHING. You'll just end up with a mess. If it's funny-shaped, that's how it will be.
Cook until edges become dry, the underside of the oatcake is golden brown and the oatcake on top looks mostly dry and solidified all the way to the centre.
Flip and cook until golden brown on the other side.
Place oatcake on rack to cool. When they're completely cold you can stack them. Repeat with remaining batter.
They should keep well for a day or two in the fridge or a few months in the freezer. When freezing, place waxed paper or plastic wrap between each oatcake for easier separation later.
Usually to fill them, you reheat or toast them until warm under a grill(broiler) on both sides then add your cheese, etc, and put back under the grill until the cheese has melted.

Source(s):
http://www.recipezaar.com/121540...

try here, you can order them online, yummy! my bf comes from stoke too, we have been there to buy 120 of them, but we only live about 2 hours away x

http://www.staffordshireoatcakes.com/...

you'll find a recipe here (I wont cut/paste as it'll clog up the page)

http://www.breakfastandbrunch.com/recipe...

im originally from just outside stoke and i now live in north wales and i really miss oatcakes with bacon, cheese and mushrooms. if my brother comes to see me i always get him to bring me some, but i havnt had any for about 18 months and you have just reminded me of how much i miss them

Staffordshire Oatcakes [12 serv; ready in 1hr 45min]

1 1/2 cups warm water
1 1/2 cups warm milk
1 tablespoon white sugar
1 (.25 ounce) envelope active dry yeast
2 1/2 cups oat flour
2 cups whole wheat flour
1 teaspoon salt

Place warm water and warm milk into a large bowl. Stir in sugar and yeast, and let stand for 5 minutes, or until frothy. Mix in oat flour, whole wheat flour and salt, blending thoroughly. Cover bowl, and let stand in a warm place for 1 hour.
Heat a large griddle or two skillets over medium heat, and grease well. Spoon enough batter onto the pan to make a thin pancake about 8 inches across for each one. Cook for 2 to 3 minutes, or until the top surface is covered with holes. Turn over and brown on the other side. Place oatcakes on a warm plate until ready to serve. Best served immediately, but can be frozen and heated later.




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