Staffordshire Oatcakes

3.3
(10)

These are pancakes and a traditional favorite from the North Staffordshire area of England. Delicious with butter or jam! You may grind regular oatmeal in a blender to make your own oat flour.

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3
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Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
1 hrs
Total Time:
1 hrs 45 mins
Servings:
12
Yield:
1 dozen

Ingredients

  • 1 ½ cups warm water

  • 1 ½ cups warm milk

  • 1 tablespoon white sugar

  • 1 (.25 ounce) envelope active dry yeast

  • 2 ½ cups oat flour

  • 2 cups whole wheat flour

  • 1 teaspoon salt

Directions

  1. Place warm water and warm milk into a large bowl. Stir in sugar and yeast, and let stand for 5 minutes, or until frothy. Mix in oat flour, whole wheat flour and salt, blending thoroughly. Cover bowl, and let stand in a warm place for 1 hour.

  2. Heat a large griddle or two skillets over medium heat, and grease well. Spoon enough batter onto the pan to make a thin pancake about 8 inches across for each one. Cook for 2 to 3 minutes, or until the top surface is covered with holes. Turn over and brown on the other side. Place oatcakes on a warm plate until ready to serve. Best served immediately, but can be frozen and heated later.

Nutrition Facts (per serving)

165 Calories
3g Fat
31g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 165
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Cholesterol 2mg 1%
Sodium 209mg 9%
Total Carbohydrate 31g 11%
Dietary Fiber 5g 16%
Total Sugars 3g
Protein 7g
Vitamin C 0mg 1%
Calcium 57mg 4%
Iron 2mg 10%
Potassium 205mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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