She Strengthens

Discover the Charm of Staffordshire Oatcakes

Tucked away in the heart of England, Staffordshire is a county renowned for its rich history and cultural heritage. From the invention of bone china to the adorable bull terriers, this region has a lot to offer. But there’s another treasure that’s often overlooked – the humble oatcake.

A Delicious Tradition Born from Necessity

In the harsh winters of yesteryear, Staffordshire farmers would cultivate oats instead of wheat, giving birth to the oatcake. These tasty treats boast a natural, malty sweetness that’s traditionally paired with melted cheese and crispy bacon. But the beauty of oatcakes lies in their versatility – you can top them with anything your heart desires!

A Savory Delight with a Twist

One of my favorite combinations is roasted pumpkin, a fried egg, soft goat’s cheese, and crispy bacon. The key to preparing these yeasty wonders is minimal fuss, allowing you to multitask or even sneak in a quick nap while the batter rises.

Easy Peasy Oatcake Recipe

Yield: 8 oatcakes
Difficulty: Medium

Ingredients:

• 1 packet rapid yeast or 10g fresh yeast
• 1 tbsp sugar
• 1/2 cup warm water
• 2 cups oat flour (or regular oats blitzed into a finer flour)
• 2 cups spelt flour
• 1 tsp salt
• 1 1/2 cups warm water
• 1 1/2 cups milk
• Flavorless oil for frying

Instructions:

1. Activate the Yeast: In a bowl or jug, combine yeast, warm water, and sugar. Stir until dissolved, then let it sit for 10 minutes until frothy.
2. Mix and Match: Add the remaining ingredients to a large bowl and stir until you have a smooth batter. Combine the yeast mixture and stir well.
3. Rise and Shine: Cover the batter with a cloth or plastic wrap and let it rise in a warm, draft-free place for at least an hour or until it has doubled in size.
4. Heat Up: Preheat your oven to 200F. In a heavy frying pan, heat a tablespoon of oil until very hot.
5. Cook and Flip: Add a ladle of batter to the pan and swirl to create a thin layer. Cook for about 90 seconds, flip, and cook for another minute.
6. Keep Warm and Repeat: Remove the oatcake from the pan, wipe down the pan, and repeat with the next batch. Keep the oatcakes warm in the oven while you work through the batter.

Topping Frenzy

My personal favorite topping is a fried egg, sunnyside up, paired with grated cheese (preferably a crumbly Cheshire) and a few rashers of bacon. But feel free to get creative and experiment with different combinations!