Hosted & Managed by We guarantee 100% privacy. Staffordshire Oatcakes with a Bacon & Cheese Filling from Ruchik Randhap; Stove-Top Muffins (Diphaphata) from Wholistic Woman; Swedish Polar Bread from G’Gina’s Kitchenette; Vitumbua (Coconut Rice Pancake Balls) from Mayuri’s Jikoni; Welsh Cakes from Passion Kneaded; Yeast Raised Chocolate Chocolate Chip Pancakes from Pastry Chef Online

The best part is that unlike our traditional Indian pancake batters which require a few hours of soaking and fermenting time this batter (or the dry mix) can be pre made and mixed up just an hour before frying the pancakes.

A fresh oatcake right out of the pan was so very heartwarming and tasty that I walloped two of them without even adding the filling! Meanwhile, preheat the grill to its highest setting.When the grill is hot, arrange the streaky bacon onto a grill tray and grill for 3-4 minutes on each side, or until crisp and golden-brown on both sides. S taffordshire is famous for lots of things but Staffordshire oatcakes are probably one of the most recognisable foods of the county. Since oats in a porridge form has no takers in my house I decided that pancakes were a great way of getting my kids to have some.Without exaggeration, these oatcakes are among the BEST we’ve tasted!! Sprinkle grated cheese over it and roll up the oatcakes before serving. Traditionally eaten for breakfast with cheese, bacon and sausage, they are a staple in the kitchens of most Staffordshire families. Remove onto a plate or a hot box and continue frying until all the batter is used up.To make the filling, fry or grill the bacon rasher until golden and place them on one side of the oatcakes. Cover with cling wrap and keep in a warm place for about 1-2 hours or till small bubbles appear on the surface of the batter.Heat a flat frying pan/skillet and rub it with a knob of butter, wipe off excess before it burns and turns brown. Using big chunks of cheese instead of the grated variety gives the most interesting texture and flavours. Set aside and keep warm.Meanwhile, heat the olive oil in a separate frying pan over a medium heat. Oatcake fillings aren't just restricted nowadays to bacon & cheese - over the years, chefs have experimented with more and more ideas. Add the mushrooms and fry for 3-4 minutes, or until golden-brown and cooked through.

Tinned Tomatoes is a Scottish food blog (ranked no.1 in the UK) filled with hundreds of easy vegan and vegetarian recipes. The Staffordshire Oatcake, a regional delicacy, is exclusive to the Potteries area of Staffordshire. Free printable recipe. Staffordshire Oatcakes are a yeasted pancake that tastes good with honey, but even better with a savoury filling. Set aside and keep warm.Meanwhile, heat a frying pan over a medium heat until hot. I am especially thankful to my lovely blogger friend Anshie Dhar who blogs at I had bookmarked this recipe from the book ‘Step by Step Baking’ by Caroline Bretherton a few months ago and when the theme was announced I knew what I was going to make. In the past our oat cakes were only available to buy from the bakery. (NB: You may not need to use all of the water.) Continue to cook for 3-4 minutes, or until the cheese starts to melt, then place two grilled rashers of bacon on top of the melted cheese and sprinkle over a spoonful of the mushrooms. You can unsubscribe at any time.Baking bread has been one of my most favourite activities in the past few months. Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined.Make a well in the centre of the mixture, then gradually add the water in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream.

Fold the other half of the oatcake over and continue to heat for a further minute, or until the cheese has fully melted. Staffordshire Oatcakes are a yeasted pancake that tastes good with honey, but even better with a savoury filling. Make a well in the centre.In a bowl, mix the yeast, warm water, milk and sugar together and add this mixture into the flour and whisk everything together till you get a smooth, flowing batter. So these pancakes are a perfect tribute to this day. Repeat the process with the remaining vegetable oil, oatcakes, bacon, mushrooms and cheese. Flip the oatcake and fry for a further minute, or until golden-brown on both sides. The idea of making a multigrain griddle bread that could be whipped up in a jiffy was very appealing. But now anyone can enjoy Staffordshire oatcakes, because we have introduced a mail order service,which means that you can order your oatcakes online and have them delivered to you by courier or first class post. Fry the oatcake for 1-2 minutes, or until golden-brown on one side. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter.Fry the oatcake for 1-2 minutes, or until golden-brown on one side.Flip the oatcake and fry for a further minute, or until golden-brown on both sides.Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper.Repeat the process with the remaining batter mixture, to make about 12 oatcakes.



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