Ow at me Ducks, here's Papa Buddha Belly's tried and tested tasty recipe for Staffordshire Oatcakes.

I'd never been called a Duck before I went to Stoke on Trent for the first time. I'd never been called Shug either. But that's just the way it is in North Staffordshire.

Same can be said for Staffordshire Oatcakes. I didn't even know they existed until I discovered stand alone Oatcake shops dotted around the Potteries 30 years ago. Now, if you fancy a tasty snack you can't beat them. Or as a Stokie would say, conner bate um.

Every oatcake shop and oatcake company swear their recipe has been handed down through the generations. Most are closely guarded secrets. In reality there really isn't much to them. Here's my recipe. Enough to make a good dozen 8 inch oatcakes. You can tweak it if needs be. You can use plain flour instead of wholemeal and caster or granulated sugar instead of dark brown. Up to you. They'll still taste good. Just not quite as good.

150 grams Wholemeal Flour
150 grams Porridge Oats
350 ml Luke warm Water
350 ml Luke warm full fat Milk
6 grams Dried Yeast
10 grams Dark Brown Sugar
5 grams Sea Salt

Use a food processor to blend the porridge oats as finely as possible. Place in a mixing bowl along with the wholemeal flour, yeast, sugar and salt.

Warm the milk and water so when you dip your finger it's neither hot or cold. Blood temperature. Then add to the dry ingredients and mix well for a minute.

Cover the bowl with a plate, towel or plastic wrap and leave for 90 minutes.

Give the batter a stir. Oil a hot plate or frying pan lightly.

Ladle the batter and form a thin round circle in your pan or on your hot plate, above a medium heat.

Bubbles should form and pop as the batter heats up and after a couple of minutes the mixture will change colour slightly and solidify. Flip over to cook the other side for about a 60 seconds.

Once cooked the oatcakes should be allowed to cool on a metal rack.

Return a cooled oatcake to the heat and add the filling of your choice on top, sweet or savoury. Fold or roll and enjoy.

Be sure to SUBSCRIBE for more great food recipe ideas.

You don't have to be a budding Gordon Ramsay to make any of my recipes. Most are simple, quick and easy to follow recipes that anyone can make and enjoy.

As the channel grows I'll be showing you how to cook a wide range of different dishes. If you would like to know how to make a dish why not contact me and I'll add the recipe.

Put the take away menus back in the drawer, get yourself a saucepan, frying pan and a few basic kitchen utensils and join the fun.

#staffordshireoatcakes #potteries #fastfood

свернуть