Staffordshire Oatcakes

Makes about 20
Cooking Time: 3 mins frying time each. The batter needs to be left overnight or for a few hours. 3 mins frying time each.

These are lovely, floppy, oaty pancakes. My family is from Staffordshire, and this is my mother’s veganised recipe. They are served hot, often rolled up with cheese or a cooked breakfast. I like mine plain, spread with vegan margarine.

Ingredients
1/2 lb (225g) plain flour
1/2 lb (225g) medium oatmeal
large pinch of salt
Half teaspoon of sugar
1 pint 570ml soya milk
1 pint 570ml water
3 tsps dried yeast
vegetable oil for frying

Instructions
1) Put flour, oatmeal, yeast, sugar and salt in a bowl.
2) Stir in the soya milk and water bit by bit to make a runny batter.
3) Leave overnight with a cloth on it.
4) Fry ladelfuls as for pancakes in a hot non-stick frying pan. Add a bit of oil EVERY TIME, tiliting the pan before it goes back on the heat until the batter is evenly spread. Cook on both sides.
5) Serve spread with margarine and rolled up, or with a fried breakfast. Can be made ahead and reheated.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s