Sarah’s Oatcakes
I remember as a child growing up in Staffordshire oatcakes were always part of our diet, they were sold from tiny shops that would open up at around 5 in the morning to make these delicious little fat breads, by 10am they shut up shop having sold out.
These days they have been mass produced and have wheat added to them. I now make my own with pure oats and pretty much like the tiny oat cake shops I never have any left over.
Makes
6
Good For:
Breakfast, lunch or tea
Ingredients
- 1 cup (100 g) oat flour (rolled oats pulsed in a blender to form a fine flour)
- 2 eggs lightly beaten
- 1 ¼ cups (300 ml) full fat milk
- 1 teaspoon baking powder
- Fat for frying, ghee, coconut oil, lard, dripping
Method
Step 1
Combine all but the oil and mix well, leave to stand for about 20 – 30 minutes and give it a good stir again.
Step 2
Heat a large frying pan, non stick is good, and add about 1 teaspoon of fat, it should be medium to hot, coat the oil around the pan and add a small amount of the batter – I use the half cup measurer on a 8 ½ inch pan.
Step 3
Roll around the batter so it coats the base and leave to set for about 1 ½ -2 minutes, when the edges start to curl up take a fish slicer and carefully work it under the oatcake before flipping, cook for a further minute or two – take a peek using the fish slicer to check on its progress.
Step 4
Leave to cool on a wooden chopping board whilst you make the next one, add a small amount of fat and give the mixture a stir each time as the oats will want to settle, by the last two you may need to add a little more milk about a dessert spoon.
These flat breads are so versatile, they can be eaten as part of a main meal such as a fry up; traditionally in Staffordshire they would be loaded with grated cheese and bacon and then grilled (or microwaved) before rolling.
Or if you want to be really decadent they can be enjoyed with a little lemon juice, heavy cream and berries to make a delicious crepe.
Oats are a fabulous alternative to eating wheat based flat breads, they are slightly lower in the carbohydrates so much better for a diabetic diet and they contain a dietary fibre called Beta Glucan which helps to slow down glucose in the blood.
These won’t last long – usually because they get eaten, but they will be good for two days if kept in an airtight tub, don’t keep in the fridge though as they will crack.
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