Staffordshire Oatcakes
These predecessors to the classic pancake, and make a quick and tasty meal anytime!
Servings: 10 Pancakes
Ingredients
- 450 ml Plant Based Milk
- 450 ml Water
- 330 grams Oat Flour*
- 120 grams Tapioca Starch
- 1 tsp sugar (optional)
- 1 tsp Salt
- 1 tsp Active dry Yeast
Instructions
- Warm the milk and water in a small pan to 38° (if you don't have a thermometer, you're looking for lukewarm).450 ml Plant Based Milk, 450 ml Water
- Whisk together all the ingredients with the warm milk before covering. Set to one side in a warm place for at least an hour, or in the fridge overnight, to allow the yeast to develop.330 grams Oat Flour*, 120 grams Tapioca Starch, 1 tsp sugar, 1 tsp Salt, 1 tsp Active dry Yeast
- Place your favourite frying pan on a medium heat and brush with a little oil. After resting, the mix should be frothy. when the pan is fully preheated, gently mix the batter before adding a ladleful to the pan. Swirl to spread out the batter into an even pancake. Cook until dry on top and edges just start to pull away from the pan, then flip. Cook until golden brown on the bottom.
- Serve immediately with your preferred toppings or allow to cool before wrapping and storing the fridge till you're ready to eat.
Notes
Allergy Notes: If you're celiac please be careful to make sure oats are safe for you, otherwise this dish is naturally vegan, gluten free, nut free, and soy free (depending on which milk you choose!).
If you have any allergies to the ingredients in this dish or have questions on substitutions, leave me a comment below.