Staffordshire oat cakes - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
For the oat cakes
- 100 g Porridge oats
- 80 g Plain white flour
- 80 g Plain wholemeal flour
- ½ tsp Salt
- 1 tsp Easy bake yeast
- ½ tsp Baking powder
- 1 tbsp Unrefined dark muscovado sugar
- 100 ml Milk (whole) tepid
For the topping
- 200 ml Greek yoghurt
- ½ tsp Lemon extract
- 1½ tbsp Unrefined dark muscovado sugar
- 150 g Raspberries
- 150 g Blueberries
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1
Mix all the dry ingredients together. Add the salt and yeast on opposite sides of the bowl as the salt will kill the yeast otherwise. Stir in the milk and 250ml tepid water, cover and rest for an hour in a warm place.
For this step you'll need:
- 100g Porridge oats
- 80g Plain white flour
- 80g Plain wholemeal flour
- ½tsp Baking powder
- 1 tbsp Unrefined dark muscovado sugar
- ½tsp Salt
- 1tsp Easy bake yeast
- 100ml Milk (whole) tepid
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2
Using some kitchen towel, smear a frying pan with a little butter over a medium heat. Pour in small amounts of batter, about a heaped dessert spoon, once bubbles start to form, flip over and cook for a couple of minutes on the other side and keep warm. Repeat using all the mixture to make 8 pancakes.
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3
Stir the yoghurt with the lemon extract and then marble through the sugar and leave for 10 minutes for the sugar to dissolve.
For this step you'll need:
- 200ml Greek yoghurt
- ½tsp Lemon extract
- 1½tsp Unrefined dark muscovado sugar
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4
To serve, place a couple of oatcakes on a plate, top with a little lemon yoghurt and finish with raspberries and blueberries. Repeat to make 4 servings. Perfect for a weekend brunch.
For this step you'll need:
- 150g Raspberries
- 150g Blueberries