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?
Add spinach by visiting our Spinach Oatcakes recipe.
225g Mornflake Stoneground Oatmeal Fine
100g wholemeal flour
100g plain flour
1 tsp quick-action yeast
4 tbsp vegetable oil
1 tbsp olive oil
12 rashers streaky bacon (optional)
150g chestnut mushrooms, cut in half (optional)
300g cheese (optional)
Mix the oatmeal, wholemeal flour, plain flour, yeast and salt together.
Make a well in the centre of the mixture, then gradually add 825ml water whilst stirring together.
When the batter is well combined, cover with a damp, clean tea towel and leave for three/four hours.
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 alternative.
Fry and flip the oatcake until golden brown on both sides.
Optional – once the oatcakes have been cooked, return to the frying pan and sprinkle with cheese. Once melted, add cooked bacon and fried mushrooms. Fold the oatcakes in half and enjoy!