Staffordshire Oatcakes

Delicious British crepe-like flatbread made with oats and wheat flour

Source: https://moorlandseater.com/staffordshire-oatcakes-recipe/

Notes If you plan on making them the same day, heat the milk and water to between 105 and 115 degrees Fahrenheit to activate the yeast.

If you’re doing a cold ferment in the fridge, there’s no need to warm the milk or water.

Ingredients

  • 1 cup (125 g) Scottish oatmeal
  • 1 cup (125 g) all-purpose flour
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 cup milk
  • 1 1/4 cups water (500 ml), lukewarm
  • Oil, for cooking

Directions

  1. In a mixing bowl, whisk together the oat flour, all-purpose flour, yeast, and salt.

  2. Add the milk and water, then whisk together to form g a smooth pourable batter (similar to thin pancake batter or heavy cream).

  3. Leave covered at room temp to proof for 1-2 hours, or do a cold ferment in the fridge for 8 hours.

  4. Heat a lightly oiled nonstick, crepe, or cast-iron pan (6–7 inches) over medium heat.

  5. Stir the batter; add a splash of water if it thickened.

  6. Pour or ladle about 1/8 of the batter into the hot pan and swirl to coat the bottom thinly.

  7. Cook until the top looks dry and the underside is golden, about 1½–2 minutes.

  8. Flip and cook the second side until set and spotted brown.

  9. Stack on a plate or cooling rack; repeat with remaining batter.