Tuesday, July 20, 2010

Staffordshire Oat Cakes.

As a special treat today, Anne made some Staffordshire Oat Cakes for our lunch today. These savory pancakes are a food product found in and around Stoke-on-Trent in Staffordshire, England. In that city, and in neighboring towns you will find corner Oat Cake Shops just like you find Fish and Chip shops.

The savory pancake is one that goes well with bacon, cheese and cooked tomato. The best cheese is Cheshire Cheese which, when cooked, melts without much grease and is easy to spread.

Anne uses a griddle to make the oat cakes.

Her recipe, adapted from that of my twin brother's wife, Pauline, is as follows:

2.25 cups oat flour
1 tsp salt
1 tsp sugar
1.5 cups instant skin milk powder
1 litre warm water
2 tsp yeast for bread machines.

Mix well. Add the yeast, cover and leave for at least an hour. Stir down. Cook on griddle.

When each is cooked, place the oatcake on a wire rack over a bowl of cold water. Cool until the next is ready and stack.

Serve warmed up.

I recommend placing one or two strips of bacon, melted Cheshire Cheese and cooked tomato down the centre of the oatcake before rolling it up. The ideal way then is to lift it up as a wrap and eat it while it is warm.

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