How to Make Staffordshire Oatcakes: A Traditional Potteries Favourite

 

Staffordshire oatcakes are a beloved regional speciality from the heart of England. Not to be confused with Scottish oatcakes (which are more like savoury biscuits), Staffordshire oatcakes are soft, chewy pancakes made from oatmeal, flour, and yeast. Cooked on a griddle or in a frying pan, they are typically filled with savoury ingredients like bacon, cheese, or mushrooms — though they’re just as tasty with sweet fillings too.

--- published by foodie Parmod.

📌 What Are Staffordshire Oatcakes?

Staffordshire oatcakes originate from the Potteries (Stoke-on-Trent and surrounding areas) and date back to the 18th century. Often described as “the working man’s pancake,” they were a staple for pottery workers and miners, thanks to their simple ingredients and filling nature.

Made with a fermented batter of oatmeal, flour, yeast, and water or milk, they are cooked on a hotplate (traditionally called a “baxton”) and served warm with your favourite fillings.

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🛒 Ingredients (Makes 8–10 Oatcakes)

120g fine oatmeal

120g plain flour

1 tsp salt

1 tsp sugar

1 tsp dried yeast

300ml warm water

150ml warm milk (or use all water if preferred)

Oil or butter for greasing the pan

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🍴 Equipment You’ll Need

Large mixing bowl

Whisk or wooden spoon

Measuring jug

Non-stick frying pan or griddle

Ladle or measuring cup

Clean tea towel

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👨‍🍳 Method: Step-by-Step

Step 1: Activate the Yeast

In a small bowl or jug, mix the dried yeast with the warm water, sugar, and a tablespoon of flour. Stir well and leave for 10–15 minutes until frothy.

Step 2: Make the Batter

In a large mixing bowl, combine the oatmeal, plain flour, and salt. Pour in the activated yeast mixture and the warm milk. Whisk until you have a smooth batter — it should be a little thinner than pancake batter.

Step 3: Let It Rise

Cover the bowl with a clean tea towel and leave the batter to ferment in a warm place for 1 to 2 hours. It should become bubbly and slightly thicker.

Step 4: Cook the Oatcakes

Heat a lightly oiled non-stick frying pan over medium heat. Pour in a ladle of batter and swirl to coat the base evenly, just like making a crêpe. Cook for about 1–2 minutes until bubbles appear and the edges lift slightly.

Flip carefully and cook the other side for another minute. Remove and keep warm while you cook the rest.

Step 5: Serve and Enjoy

Serve your Staffordshire oatcakes warm, folded or rolled with your choice of fillings. Popular options include:

Grated cheese and bacon

Mushrooms and onions

Sausage and egg

Golden syrup or jam for a sweet treat

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🫖 Serving Suggestions

Staffordshire oatcakes are versatile and can be eaten for breakfast, lunch, or dinner. Stack them with savoury fillings for a full meal, or keep it simple with melted cheese and a touch of mustard. You can also freeze cooked oatcakes for later — simply defrost and reheat in a pan or microwave.

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💡 Tips for Perfect Oatcakes

Use fine oatmeal for a smooth batter. You can pulse medium oats in a food processor if needed.

Don’t overcook — they should be soft and flexible, not crisp.

Make ahead — the batter can be made the night before and stored in the fridge.

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❄️ Storage and Reheating

Store cooked oatcakes in an airtight container in the fridge for up to 3 days. Reheat in a dry pan or microwave. To freeze, layer with parchment paper and seal in a freezer bag — they’ll keep for up to 2 months.

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🔎 

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❤️ Final Thoughts

Staffordshire oatcakes are a delicious slice of British culinary history, offering both comfort and versatility. Whether you're from the Potteries or just exploring regional dishes, this easy recipe lets you bring a taste of Stoke-on-Trent into your own home.

Why not try making a batch this weekend and discover why these humble oatcakes have stood the test of time?

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Tried this recipe?

We’d love to hear how it went! Leave a comment, share your fillings, or tag us on social media with your Staffordshire oatcake creations. Happy cooking!

--- write ✍️ by foodie Parmod.