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Staffordshire Oatcakes

Straffordshire Mobile Kitchen dish ...


  • 225g fine oatmeal

  • 100g wholemeal flour

  • 100g plain flour

  • 1 tsp quick action yeast

  • pinch salt

  • 825ml water

  • 1 tbsp baking powder

  • 1 tbsp vegetable oil

  • 24 rashers streaky bacon

  • 300g mature cheddar cheese

  • 1 tbsp olive oil

  • 150g chestnut mushrooms, halved


  • 1.

    Place the oatmeal, wholemeal flour, plain flour, yeast and salt into a bowl and mix together.

  • 2.

    Add the water and mix to a batter.

  • 3.

    Cover and set aside for at least 3-4 hours – the longer the better but no more than 8 hours.

  • 4.

    Mix once more then whisk in the baking powder.

  • 5.

    Heat a medium size frying pan until hot, add a little of the vegetable oil and a ladle full of batter.

  • 6.

    Swirl quickly to coat the pan then return to the heat.

  • 7.

    Cook over a medium hot heat until you see bubbles appear on the surface.

  • 8.

    Flip and cook for another minute on the other side.

  • 9.

    Remove and stack in parchment paper then repeat with the remaining batter.

  • 10.

    Meanwhile, heat the grill to high.

  • 11.

    Place the bacon on to a grill tray and grill on both sides until browned and crispy.

  • 12.

    Heat a separate frying pan until hot, add the olive oil and mushrooms and cook for 3-4 minutes until golden and cooked through.

  • 13.

    Return a cooked oatcake to a dry medium hot frying pan, and sprinkle grated cheese over half the oatcake.

  • 14.

    Cook for a few minutes until the cheese starts to melt then top with a couple of slices of bacon and a few mushrooms and flip the lid over.

  • 15.

    Cook for 1 minute then serve.

  • 16.

    Repeat until all the oatcakes, bacon, mushrooms and cheese are finished!

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