Staffordshire Oatcakes are soft ground out pancakes traditionally eaten with the ingredients of a full English breakfast, but are great for an additive free wrap for lunch.
These are made with simple ingredients, including dried yeast, but have a better flavour if left to yeast further by leaving to stand overnight before cooking.
Makes 5 pancakes
125g oatmeal, or ground porridge oats
75g wholemeal bread flour
50g plain white flour
1 tsp dried yeast (that does not need to be activate first)
1/2 tsp salt
250ml water
250ml milk, or use water again
If making the oatcakes the same day as the batter, heat the water to 38C (you should be able to hold a finger in the water without it hurting). If leaving the batter overnight don't worry about the temperature of the water.
Whisk all the ingredients together. Leave for about 15 minutes until the surface of the batter is bubbly.
When ready to cook, heat a pancake pan over a medium high heat. Brush the pan with oil and pour in a large ladleful of batter. Tilt the pan quickly to ensure the batter covers the pancake pan evenly.
Cook for 1.5-2 minutes until the top is dry with no wet batter. Turn with a fish slice and cook the other side for the same amount of time as the first.
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