The delicious 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 in between each oatcake?
Not a fan of spinach? Visit our Staffordshire Oatcakes recipe.
225g Mornflake Stoneground Oatmeal Fine
100g wholemeal flour
100g plain flour
1 tsp quick-action yeast
1 tbsp baking powder
4 tbsp vegetable oil
1 tbsp olive oil
3 hands full of spinach
Salad leaves (optional)
Pinto beans (optional)
Spring onions (optional)
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!