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Staffordshire Oatcakes

Traditional savory oat-based pancakes filled with crispy bacon, sautéed mushrooms, and melted cheddar cheese for a hearty meal.

Savory Bacon Mushrooms Breakfast British Traditional

Estimated Nutrition

Calories

440.5

kcal / serving

5285.5 kcal total

Carbs

22.4g

per serving

268.3 g total

Fat

31.9g

per serving

382.4 g total

Protein

18.7g

per serving

224.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Yeast

quick-action

tbsp

Baking Powder

Dairy

300

Cheddar Cheese

mature, grated

GrainsCereals

225

Oatmeal

fine

100

Wholemeal Flour

100

Plain Flour

Liquids

825

Water

Meat

piece

Streaky Bacon

rashers

NutsSeeds

pinch

Salt

OilsFats

Vegetable Oil

split into teaspoons for frying

Olive Oil

Vegetables

150

Chestnut Mushrooms

halved

Method

Mix oatmeal, wholemeal flour, plain flour, yeast, and salt in a bowl.

Gradually stir water into the center until the batter reaches the consistency of thick cream.

Cover and set aside for 3 to 8 hours to develop gluten.

Whisk in the baking powder once the batter has rested.

Heat 5ml of vegetable oil in a frying pan and add a ladle of batter.

Fry the oatcake for 1 to 2 minutes until golden-brown on one side.

Flip and fry for another minute until golden on both sides.

Keep cooked oatcakes warm on a plate separated by greaseproof paper.

Preheat the grill to its highest setting.

Grill bacon rashers for 3 to 4 minutes per side until crisp.

Heat olive oil in a pan and fry mushrooms for 3 to 4 minutes until brown.

Return an oatcake to a hot pan and sprinkle cheese over one half.

Add two bacon rashers and a spoonful of mushrooms once the cheese begins to melt.

Fold the oatcake and heat for one more minute until the cheese is fully melted.

Repeat for all remaining ingredients and serve immediately.

made with
a toodle. project