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Spinach Oatcakes

Spinach Oatcakes

The deliocus oatcake (a type of savoury pancake) is typical of North Staffordshire, especially Stoke-on-Trent. Why not make a large batch and freeze them with greaseproof paper inbetween each oatcake?

Not a fan of spinach? Visit our Staffordshire Oatcakes recipe.

Cooking Time 15-20 minutes (3-4 hours proving time)
Skill Level Medium
Serves Makes around 12 oatcakes

Ingredients

225g Mornflake Stoneground Oatmeal Fine

100g wholemeal flour

100g plain flour

1 tsp quick-action yeast

Pinch salt

1 tbsp baking powder

4 tbsp vegetable oil

1 tbsp olive oil

3 hands full of spinach

 

Fillings:

Salad leaves (optional)

Tomatoes (optional)

Pinto beans (optional)

Spring onions (optional)

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Stoneground Oatmeal Fine (Grade 40) 750g PACKS

Stoneground Oatmeal Fine (Grade 40)


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Method

Mix the oatmeal, wholemeal flour, plain flour, yeast and salt together.

Make a well in the centre of the mixture, then gradually add 700ml water whilst stirring together.

When the batter is well combined, cover with a damp, clean tea towel and leave for three/four hours.

After the three/four hours add the spinach and blitz in a food mixer.

In a frying pan, heat one teaspoon of vegetable oil, then add one oatcake portion of batter to make a thin pancake. If you’d like a thinner crepe style pancake like those in the image, make the consistency thinner with a splash of milk or milk alternatpo

Fry and flip the oatcake until golden brown on both sides.

Optional – add salad leaves, tomatoes and pinto beans, then fold the oatcakes in half and enjoy!

Shop the ingredients

Stoneground Oatmeal Fine (Grade 40) 750g PACKS

Stoneground Oatmeal Fine (Grade 40)


Warning: count(): Parameter must be an array or an object that implements Countable in /home/mornflake/public_html/wp-content/themes/mornflake21/template-parts/_the-product.php on line 76

Add to cart £2.20