FREE Delivery over £15* | Standard £3.95
FREE Delivery over £15* | Standard £3.95
Your Basket

No products in the basket.

Staffordshire Oatcakes

Staffordshire 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?

Add spinach by visiting our Spinach Oatcakes recipe.

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


225g Mornflake Stoneground Oatmeal Fine

100g wholemeal flour

100g plain flour

1 tsp quick-action yeast

Pinch salt

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!