A local delicacy - Staffordshire Oatcakes

Evening Everyone.

I mentioned in a previous post about a local delicacy we enjoy here in Staffordshire called oatcakes.  you can see Staffordshire oatcakes in the photo above. They are the size of a wrap or pancake and are filled with  savoury fillings. Growing up we had these every Sunday morning (most of my friends did too, it was the norm) filled with bacon and cheese. You can fill them with any savoury breakfast type items like sausage, mushrooms and tomatoes. 

They wouldn't win any beauty competitions with their rough and ready appearance but don't let that put you off, they are delicious! 

The oatcake shops that are scattered through the potteries often open really early in the mornings to make the batter and get the oatcakes ready for peoples' breakfasts. Most are closed just after lunchtime. Years ago, oatcakes used to be sold from the kitchen windows of many a terraced cottage. I can remember visiting such a place with my dad as a child. There would be lots of these among the rows and rows of terraced cottages that the pot-bank workers lived in. There are records dating back as early as the 17th Century of the oatcake in Staffordshire.

There is always a big queue on weekend mornings as hungry lads on their way to the football match or nursing a hangover wait patiently for ready filled oatcakes. The original take away breakfast - also known as "the poppadoms of the Potteries". The smell of them baking is amazing.

Oatcake recipes would be handed down through generations of bakers and the recipes are fiercely guarded. Indeed, you have to buy a recipe if you intend to open up a shop. 

In a Hairy Bikers programme a few years ago they visited Staffordshire and made oatcakes. Here is the recipe that they used although I've never actually tried it. How bad is that when I buy oatcakes most weeks! I've actually inspired myself to have a go, I think I should. Will post photos and let you know how successful they are. Oatcakes vary from shop to shop due to the recipes being handed down so everyone has a different favourite shop that they like to buy from. We really like the Kidsgrove oatcakes so I'm not holding much hope that mine will be better 😞

Oatcakes

225g fine oatmeal,

100g wholemeal flour

100g plain flour,

1 tsp quick action yeast,

pinch salt,

1 pint of water,

1 tbsp baking powder,

12 tsp vegetable oil,

Method

Mix together the oatmeal, wholemeal and plain flour, yeast and salt in a bowl until combined.

make a well in the centre of the mixture then gradually add the water in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of double cream.

Cover the batter with a damp, clean tea cloth and set aside for 3-4 hours to allow the gluten to develop in the batter.

Once ready to cook the batter, whisk in the baking powder until well combined.

heat one tablespoon of the vegetable oil in a frying pan or on a griddle over a medium heat. When the oil is hot, add a ladleful of the batter and swirl in the pan to coat the bottom in a thin layer. 

Fry the oatcake for 1-2 minutes, or until golden brown on one side.

Flip the oatcake and fry for a further minute, or until golden brown on both sides.

set aside of a warm plate and cover with a sheet of greaseproof paper.

Repeat the process until you have 12. Stack on top of each other separated by greaseproof paper and keep warm.

Enjoy!

We went to an oatcake shop this morning in the next town. Hubby had his oatcakes today (yes I know, its only Wednesday but he just fancied them) with sausage and cheese in. I had cheese and tomato in mine. Daughter has had some made up with bacon and cheese to take to work for her lunch tomorrow. She will just warm these through in the microwave. They really are so versatile and the original Staffordshire fast food. 

Until tomorrow

Jules x

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