Скачать или смотреть Traditional STAFFORDSHIRE OATCAKES 18th century

Staffordshire oatcakes are a traditional British food hailing from the Staffordshire region, particularly associated with the Potteries area. This hearty and versatile dish has a rich history dating back to at least the 18th century, though its origins likely stretch further into the past. Staffordshire oatcakes are distinct from the Scottish or Irish oatcakes, which are more biscuit-like. Instead, these oatcakes are more similar to pancakes or crepes, made from a batter that includes oatmeal as a primary ingredient, giving them a unique texture and flavour.

The ingredients for Staffordshire oatcakes typically include fine oatmeal, whole wheat or plain flour, salt, sugar, yeast, warm water, and warm milk. These components are mixed to form a batter and then cooked like pancakes in a frying pan or griddle. Traditionally, they were cooked on bakestones or in specially designed oatcake shops known as 'oatcake holes.'

Staffordshire oatcakes were originally a staple food for the working class in the Staffordshire region, particularly for those working in the pottery and mining industries. They are nutritious, filling, and can be made with readily available ingredients. The oatcakes could be eaten hot or cold, with sweet or savory fillings, making them a versatile food for any meal of the day. Popular fillings include cheese, bacon, sausage, and eggs for savoury versions, or simply spread with butter or jam for a sweet treat.
The tradition of making and eating Staffordshire oatcakes has been passed down through generations and remains an important part of local culture. Despite the closure of many traditional oatcake shops, the dish has recently grown in popularity and is celebrated as a symbol of Staffordshire's culinary heritage.

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Ingredients:

225g fine oatmeal
225g whole wheat or plain flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon instant yeast
500ml warm water
300ml warm milk
Butter, for cooking

NOTE: This is a Tip from Amanda, who makes these; whole meal flour and bran to make a darker coloured oatcake so they look less pancake-like.

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