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I have been long enamoured of these regional delicacies: round, flat pancake-like confections beloved of the residents of Staffordshire in England, and the Stoke-on-Trent area in particular. Unlike the more common pancakes (both English and American), these are more often than not eaten as a savoury. If I'm in the area, I always like to get some.

I have two recipes: the first by Judy Voets of California, a long-time canal (and oatcake) addict.


To make 16 - 18 6-7" oatcakes.
1/2 lb fine oatmeal
1/2 lb plain bread flour
1/2 oz baker's yeast
2 teaspoons salt
ca. 3/4 pint each of warm milk and water
a little fat or oil for frying pan
Put the oatmeal , flour and salt in a bowl. Cream the yeast with a little of the warm milk and water.. Stir it into the flours, add rest of liquid, and beat into a batter with a wooden spoon. If too thick, add warm water. Cover bowl, leave 1 -2 hours.
Make oatcakes in frying pan as you would pancakes. Keep them warm and soft in a folded cloth,

Another uk.rec.waterways user came up with this:


This is the recipe published by The Sentinel (the local daily newspapaer) some 15 years ago - similar to the one already posted.

1/2 lb Fine oatmeal

1/2 lb plain white flour

1 Teaspoonful salt

1 Teaspoonful sugar

1/2 oz fresh yeast

3/4 pint warm milk

3/4 pint warm water

Sieve the oatmeal and flour into a warm basin. Add the salt and stir. Dissolve the yeast with a little of the warm liquid and add the sugar. Set aside in a warm place for it to rise. Mix the dry ingredients with the yeast and the rest of the liquid to make a nice batter. Cover with clean cloth and let the batter stand in a warm place for about one hour. Then bake on a well greased bakestone. Makes twelve oatcakes


If you don't fancy making your own, many shops in the Stoke area make and sell them. My own particular favourite is Castle Oatcakes in Newcastle under Lyme: Click here for more details


Created on October 26th 2003

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