This site works better when JavaScript is turned on.

Recipe Planner

Recipes

Staffordshire oatcakes

Credit: The Hairy Bikers Staffordshire oatcakes

  • Star 0
  • Star 1
  • Star 2
  • Star 3
  • Star 4
Staffordshire oatcakes
Ingredients

View in a new window

  • 225g oatmeal, fine
  • 100g flour, wholemeal
  • 100g flour, plain
  • 1tsp yeast, quick action
  • salt, pinch
  • 825ml water
  • 1tbsp baking powder
  • 1tbsp vegetable oil
  • 24 x bacon rashers, streaky
  • 300g cheddar cheese, mature
  • 1tbsp olive oil
  • 150g chestnut mushrooms, halved
Method

View in a new window

1. Place the oatmeal, wholemeal flour, plain flour, yeast and salt into a bowl and mix together.

2. Add the water and mix to a batter.

3. Cover and set aside for at least 3-4 hours – the longer the better but no more than 8 hours.

4. Mix once more then whisk in the baking powder.

5. Heat a medium size frying pan until hot, add a little of the vegetable oil and a ladle full of batter. Swirl quickly to coat the pan, then return to the heat. Cook over a medium hot heat until you see bubbles appear on the surface.Flip and cook for another minute on the other side.

6. Remove and stack in parchment paper then repeat with the remaining batter.

7. Meanwhile, heat the grill to high.

8. Place the bacon on to a grill tray and grill on both sides until browned and crispy.

9. Heat a separate frying pan until hot, add the olive oil and mushrooms and cook for 3-4 minutes until golden and cooked through.

10. Return a cooked oatcake to a dry medium hot frying pan, and sprinkle grated cheese over half the oatcake.

11. Cook for a few minutes until the cheese starts to melt then top with a couple of slices of bacon and a few mushrooms and flip the lid over.

12. Cook for 1 minute then serve.

13. Repeat until all the oatcakes, bacon, mushrooms and cheese are finished.

  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • See All
  • Clear All
Wine matching

Advertorial

Wine matching

Eat, drink and be merry with these basic food and wine pairing guidelines:

Complement textures-

Match the richness of a cream-based pasta with a buttery, wooded Chardonnay.

Balance weights-

Complement the delicacy of sole fish with a light-bodied Pinot Grigio.

Cut acid with acid-

Match the tartness of a lemon-based chicken dish with a crisp Sauvignon Blanc.

Give subtle flavours a boost-

Enhance the flavours of a simple cut of beef with a full-bodied Cabernet Sauvignon.

Tame spiciness with fruitiness-

Subdue the intensity of a hot curry with an aromatic Pinot Noir or Viognier.

Recipe Builder created by Clock.