Bodges Staffordshire Oatcake Tutorial (pic heavy)
Bodges’ Staffordshire Oatcake Tutorial
Anybody from the Staffordshire area will know about our local delicacy ‘The Oatcake’
They have been a staple part of the Staffordshire diet for generations and (unless filled with bacon and cheese) are a healthy nutritious food which can be served anytime of the day.
I have taken Oatcakes to many of the meets I have attended and handed out samples for folk to try. These samples have usually contained bacon and cheese, but can be filled with anything you fancy really, even jam works well.
Around the Staffordshire area you will find Oatcake shops dotted around the city, some in high street locations and others in back street terraced house locations, which is where ‘the Oatcake’ was probably born.
Some shops sell just oatcakes and some sell them filled with savoury items and ready to eat as well as on their own.
Supermarkets sell a mass produced version of an oatcake, but as oatcakes are best eaten within 24 hours of baking, contain preservatives and things to extend their shelf life and thus in my own opinion could double as a shoe repair kit whilst out in the field.
Every Oatcake shop produces a different oatcake, some are thick and stodgy some thinner and lighter which I prefer.
The main ingredient in a quality oatcake is of course oatmeal. South Cheshire is the location of the mornflake mill where tons of quality oats are produced every day.
Strong plain flour comes second followed by other ingredients, ending in water.
Oatcake recipes are very closely guarded secrets and are handed down through shop owner generations and sold to new owners under cloak and dagger secrecy.
I have studied different available recipes and each one is different with different quantities and extra or less ingredients. I have recently been trialling a simple recipe and have tweaked it to make what I consider to be my preferred type of oatcake.
I tested them out at the recent Midland meet and I think everyone is still with us so here goes my tweaked oatcake recipe shamelessly borrowed from another one, with a bit of another one…..you get the idea.
10 OZS. OF MEDIUM COARSE OATMEAL.
6 OZS STRONG WHITE PLAIN FLOUR.
1½ TBLS. DRIED SKIMMED MILK.
2 TSPS. QUICK ACT DRIED YEAST.
1 TSPS. SUGAR.
This mix should make between 15 and 18 thinish Oatcakes.
Place all ingredients into large bowl and make well in centre. Put in 500ml warm water and mix well. (Mixture should be quite ''loose'' like pancake batter. This may thicken after standing ''loosen'' again to a batter consistency). It is fine to add a little more warm water.
Now cover and place in a warm place (airing cupboard) for about 1hour 30 mins. - 2 hours.
After standing, uncover and mix well. Add more warm water if necessary, possibly about 200 -300ml to make it into 'loose' batter. Now add 1 - 1½ tsps salt (depending on taste) - do not do this sooner or you will kill the yeast.
Heat a skillet or frying pan on high and make yourself an oiling pad as in the picture. Once heated, pad the cooking surface with oil (I use regular olive oil) as shown. Turn down heat slightly and pour your oatcake mix from a ladle and roll the pan to thin the mixture out. Cook on the first side until the edges start to curl up slighty and the mixture on the top has all but changed to a darker shade. Turn the oatcake over to cook the other side, cook until all mixture is set. Make sure you 'roll' the pan to get an even coveridge - you'll soon get the idea of how thick you want them. Re-oil pan with your pad between oatcakes.
You will probally waste quite a few at first until you get used to the mix. You should try to avoid thick oatcakes with this mix as it is designed for a thin oatcake and will not cook right and end up stodgy and incorrect.
You are aiming for a very light golden tinge on the first cooked side and either the same but probally lighter on the second.
Cool on racks (very important as they will stick and sweat if put together whilst warm). These are now ready to do as you want with, either fill with bacon cheese and skillet them. or wrap cheese in them and warm in microwave or under grill.
You can now batch what you don't want today and pop in the freezer (remembering to put in the right amount for each meal or you wont be able to separate them while they are frozen). You can now have oatcakes just when you fancy them, enjoy them, i do…
Enjoy!!!!!!
First I loaded the ingredients into the kenwood chef bowl
I have found that oatmeal is more expensive than regular oats so I got regular oats and put them through the food processer to grind it down to oatmeal texture.
Oatmeal Morrisons 500g 53p
Oats Asda 2kg £1.00
Next I mixed in the water and let the chef do the work (it’s easy with a spoon too).
I used this yeast as it’s what I use for our bread machine.
once the mix is done and put to rest in a warm place for 90 mins it will look like this.
You will have to 'loosen' it as in the instructions before you cook it.
Get your racks out
I made an oil pad from a plate and a sheet of bounty kitchen towel and olive oil (not virgin) don’t forget some tongs or you’ll cook your fingers later on.
Stir the mix now and then.
You can see how the mixture has air in it from the yeast
You should get holes appearing as you roll the pan
Lay out the hot oatcakes in a single layer until cold, you can then start to stack them.
When they are completely cold they can be bagged and tagged or whatever
And kept for 24 – 36 hours if cool. or frozen for yonks.
They are best eaten fresh though and once you’ve finished you can get swmbo to take a photo of you looking like a nutter (swmbo said it).
She says the pinny suits me
Please post your results here to make my small effort worthwhile
Bodge
Last edited by Bodge; 30-09-2008 at 11:44.
Very nice tutorial. I might well give those a go at the weekend. I've only had the plastic wrapped Staffordshire oatcakes from Sainsbury before now. Also a little long-closed baker back home used to do a soft oatcake, but not the same as this sort. I'll look forward to giving this a try. Thanks.
Neil
" Walter was a worm of very few words."
Definately giving that a go mate. Oatcakes rule! We only seem to get thick ones round here in shops, that dont roll up.
Bushcrafter (boy, I've got a lot to say!)
Native
Great tutorial BodgeI'll have a bash and report the results - I can see a new family favourite coming on
How close are there to the ones you buy? I can't wait for this.
Settler
Settler
Well of course around here we prefer Derbyshire oatcakes, but that is an excellent tutorial thank you and we shall have to give it a go!
Nicola
Thanks for the tutorial,another job for Maxine
Bernie
They are as near as damn it Matt. It makes a difference depending on the heat settings, try to keep the pan quite hot. I'm not sure what the results will be like on a non stick pan either.Originally Posted by Matt Weir
Great tutorial Bodge
How close are there to the ones you buy? I can't wait for this.
Bodge
Full Member
Native
Likewise, i'll give this one a try
Andy >>>>>--------------------------------<>
sounds good.
Guess 1pt fresh milk would work in stead of 500ml water and milk powder.
I put my hands into the roaring flames
I felt the pain as it started to burn
I've done the same thing over again and again
great tutorial mate, can almost taste them
Alan
Not all those who wander are lost.
I think it would be ok. as I said in the first part of the tutorial there are many recipies, some of which use milk instead.
I found that the recipie in the tutorial was the right one for how I prefer them but everybodys taste is different so give it go and let us know how it goes.
Bodge
Thanks for the tutorial Bodge, Maxines made 17 this avo and they taste a treat.
Bernie
GreatThanks for the tutorial Bodge, Maxines made 17 this avo and they taste a treat.
Bernie
I haven't made any havercakes in ages. Bakestone out at the weekend me thinks
Christopher
I havent lost my mind, I've got it backed up on tape somewhere!!
I put my hands into the roaring flames
I felt the pain as it started to burn
I've done the same thing over again and again
I made a load last night. Those things are filling! They've been renamed Elven Bread in our house, as one is a meal in itself!
But, but, but........Bodge, oatcakes are wee crispy, nutty things, toasted on a fire and served with crowdie and salmon or jam and cheddar
Seriously, excellent tutorial
cheers,
Toddy
You are never too old to have a happy childhood
looks great, will have to give them a try...
..take the time to see, you're the one that holds the key..
It's great to know people are giving this recipie a go.
Keep it up folks
Bodge
them oatcakes were fantastic! Ill have to have a go at making them myself.
My Website:
www.lindseydearnley.co.uk
Although I’m sure they are nothing like the real thing, I love the ones you get in the shops up here purporting to be Staffordshire Oatcake – they’re like the tastiest face flannel you’ve ever eaten!
I’ll be giving this a go, many thanks for all the effort.
Bodge,
those oatcakes at the midlands meet were fantastic, especially with the bacon and cheese in.
i intend to try your recipe very soon.
many thanks for posting it mate.
"I just want silence. Jesus, it doesn't mean I don't like you. It just means right now, I like silence more."
I've made a batch of 18 today for lunch and the freezer (if they last long enough)
I've left a few for breakfast for the kids as they were complaining about missing them whilst at school.
Settler
Settler
It's my daughter's turn to cook this evening (both the kids have to cook one evening a week) and this is her chosen recipe. She's going to put the mix on to brew as soon as she gets back from school then cook them when I get back from work. She's a dab hand with pancakes, so I imagine they'll come out well - I'll try and get you some pix.
Nicola
Bushcrafter (boy, I've got a lot to say!)
Native
The only oats I've been able to find are porridge oats so I've bought a cheap food wizzer to refine them. I'll get onto making some soon.
Wow, thank you very much bodge, I've been looking around for a decent recipe ever since you kindly gave me a baconcheese one at the Midlands meet.
The ones in the supermarket are just awful. I'll try this recipe really soon methinks
Settler
Settler
JoJo's busy in the kitchen and pleased with the initial results ...
(She's going through an experimental phase with her hair)
Nicola
Fantastic Nicola. Thanks for posting a pic. I hope you enjoyed your oatcakesJoJo's busy in the kitchen and pleased with the initial results ...
(She's going through an experimental phase with her hair
Nicola
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