I’ve talked about Welsh cakes on this blog before, and also several other kinds of cakes (probably). But this morning I got served one I’d never tried before…a NORTH STAFFORDSHIRE OATCAKE. This is because my husband has been reading Seb Emina’s Breakfast Bible and getting ideas.

So what is an oatcake exactly? It actually has more to do with a pancake than a cake, with you making up a batter in a similar way. Mix together water and milk and separately prepare some yeast with sugar and warm water until frothy. Mix the yeast liquid with salt, flour and oatmeal before incorporating the water and milk mixture. Leave to rest for at least an hour in a warm place, so perhaps do this the night before if you plan on an oatcake breakfast the following day. Cook just like pancakes, but take 2-3 minutes for each side.

Sounds simple, doesn’t it? We’d recommend making sure your pan is well-greased, as our first one stuck a bit this morning.

And the verdict? We noted several good things about oatcakes. They are more like savoury crêpes (what the French call “galettes de sarrasin”), so can be served with a variety of savoury crêpe style toppings, such as bacon, cheese, sausage, ham, or egg. I reckon a poached egg is a great idea so that you have a good combination of textures (the runny yolk of a poached egg hitting the crispiness of the oatcake must be a beautiful thing). The fact that oatcakes contain oats (WELL, OBVIOUSLY) also means they are uber-filling, so great for getting you through a busy morning at work while breaking up the monotonous routine of porridge, cereal or normal pancakes. Plus, speaking of busy mornings, the fact that they are so filling means that you only need one each, meaning less time spent at the cooker when you could be chatting at the table. And drinking tea. (Speaking of which…)

So go on – get your oatcake on 🙂  And if you try any new adventurous toppings, be sure to let me know 🙂

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