Oatcakes Recipe

By
Sydney Oland
Sydney Oland: Contributing Writer at Serious Eats
Sydney Oland
Sydney Oland lives in Whitehorse, Yukon Territory, where she develops recipes and owns and operates three businesses: a bean-to-bar chocolate company, an ice cream company, and a collective food production space. Previously, she wrote brunch and British food recipe columns for Serious Eats.
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Updated April 29, 2019
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Sydney Oland

Though these oat-based yeast pancakes may appear lacy and delicate, they're actually quite satisfying and substantial. They're traditionally stuffed with savory ingredient like eggs, sausage, and ham, but they can also be loaded with syrup and filled with jam. Originally made popular in the North Staffordshire area of England, these cakes were once sold from kitchen windows to passersby on the street as fast food. Although increasingly uncommon, there are still manufactures that make and distribute oat pancakes to larger chains and supermarkets.

If you're serving these pancakes as a hearty breakfast or lunch, I suggest filling them with softly cooked apples and bits of sausage. For a light supper, top them with something rich; I like to throw in sautéed mushrooms cooked in butter.

Recipe Details

Oatcakes Recipe

Active 40 mins
Total 100 mins
Serves 10 cakes

Ingredients

  • 1 cup (about 5 ounces) all-purpose flour

  • 3/4 cups oats

  • 1 tablespoon sugar

  • Pinch salt

  • 1 packet rapid-rise yeast

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 4 tablespoons unsalted butter

  • Optional fillings: bacon, sautéed mushrooms, leftover roast, maple syrup, sautéed apples

Directions

  1. In a large bowl whisk together flour, oats, sugar, salt, and yeast. Whisk in 2 cups warm water. Cover with a large towel and let sit until mixture is bubbly, about 1 hour.

  2. Whisk baking soda and baking powder into batter. Melt 1 tablespoon butter in a large skillet over medium high heat. Add batter to the pan by the 1/4 cup (you will have to work in batches). Cook until bubbles form on the top of the oatcake, about 2 minutes, then flip and cook until the under side is brown, about 1 more minute. Repeat until batter is gone, then serve immediately with any of the additional toppings.

Nutrition Facts (per serving)
123Calories
5gFat
17gCarbs
3gProtein
×
Nutrition Facts
Servings: 10
Amount per serving
Calories123
% Daily Value*
Total Fat 5g7%
Saturated Fat 3g15%
Cholesterol 12mg4%
Sodium 190mg8%
Total Carbohydrate 17g6%
Dietary Fiber 1g4%
Total Sugars 1g
Protein 3g
Vitamin C 0mg0%
Calcium 34mg3%
Iron 1mg5%
Potassium 47mg1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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