Written by  //  August 20, 2013  //  Bread, Recipes  //  No comments

P1050001I found this recipe on a blog earlier in the week, the blogger calls them Derbyshire Oatcakes but I have always known them as Staffordshire Oatcakes. They are nothing like “proper ” oatcakes which to me are  biscuits that you have with cheese , or as I like to eat them, with peanut butter and marmite, they should really be called oat pancakes because that is what they are like but who am I to rename a Staffordshire or Derbyshire classic.  This part of Cheshire borders both Derbyshire and Staffordshire so we can buy them here in Macclesfield.  I have never liked them because they are very doughy and stodgy.  They are usually served warm with cheese or bacon and eggs etc.  It is very common to find them on lunch menus in Staffordshire.  I don’t think I have ever seen them in Derbyshire but maybe I haven’t been paying attention, I will look our for them when I am next in a cafe in Derbyshire.  I had one today for lunch with a poached egg and I enjoyed it so I will probably make them again.   I think they are reasonably healthy as they are made with wholemeal flour and  oatmeal.  Each oatcake is 206 calories.

They are incredibly easy to make, you just put everything in a bowl and go away for a couple of hours.  The batter can be made up the night before then left in the fridge.  The batter will be ready to go the next morning after a little while at room temperature, they do taste nicer straight out of the pan but if you do make them ahead of when you want them just warm them through in a dry pan for a couple of minutes.

Another reason for me calling them pancakes is that the first one stuck to the pan!  Obviously I couldn’t give that one to anybody as it was a bit mangled so I had it with butter.  Cooks perk.

Prep time
Cook time
Total time
Recipe type: Bread
Cuisine: English
Serves: 12
  • 225 g wholemeal flour
  • 225g medium oatmeal
  • 500ml hot water
  • 500ml cold milk
  • 7g sachet fast action yeast
  • 10g salt
  • a little oil for frying or spray oil
  1. Mix the flour, oatmeal, yeast and salt
  2. Mix the water and milk
  3. Whisk the wet ingredients into the dry ingredients then cover and leave aside for an hour
  4. At this stage if you are leaving the batter overnight put the bowl into the fridge
  5. If you want to cook the oatcakes leave the batter at least an hour longer till it is frothy
  6. When you are ready to cook the oatcakes heat a pancake pan or a girdle.
  7. Put a little oil in the pan then add a ladleful of batter
  8. When the surface has lots of bubbles and the edges are starting to turn brown carefully flip it over and cook the other side
  9. Cover a cooking rack with a tea towel then put the cooked oatcake on this and cover it over to keep it soft.


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