Staffordshire oatcakes are only to be found in my home region of The Potteries. They are the fucking business. You stuff them with cheese and mushrooms and then stuff them in your mouth.
With bad German translations because these are oatcakes born and given form in Germany.
- 225g fine cut oats / hafer flocken (extra zart)
- 100g wholewheat flour / weizen vollkorn mehl
- 125g bread flour / weizenmehl type 550
- 1tsp salt / salz
- 2 packets instant yeast / backhefe (about 14g total)
- 500ml warm milk / milch
- 500ml warm water / wasser
- 1tbsp sugar / zuker
- Mix the oat, bread flour, wholewheat flour and salt in a bowl.
- Mix warm milk and warm water (hot water and room temp milk works just as well)
- Add yeast and sugar to a side bowl and use some of the liquid to make a yeasty soup. Wait for the soup to froth.
- Add the yeasty soup to the dry mixture and then add the rest of the liquid, forming a lovely batter.
- Cover the bowl and leave the batter in a warm place (an oven that has been briefly heated is perfect) for one hour.
- Once the batter is frothy, heat a heavy pan to a high temperature and grease it slightly with butter or oil (not too much - you don’t want to fry the oatcakes)
- Use a ladle to scoop out 3/4 of a ladle of batter and pour it into the pan. Swirl the batter around the pan so the mixture coats the bottom.
- There should be holes in the batter - this is a good thing.
- Once the oatcake becomes solid and you can slip a griddle thing under it, flip it over and let the other side cook.
- Slide it out onto a dish and do the same again. You should get about a dozen oatcakes out of the mixture.