I have been eating oatcakes all my life. It’s only recently that I started to make my own.
These aren’t Scottish oatcakes, which are more of a biscuit to eat with cheese. These are Derbyshire oatcakes and by saying that I am prepared to incur the wrath of anyone from Staffordshire claiming oatcakes as their own. They are a yeasted pancake made of oatmeal and wholemeal flour.
We have always bought them from my Uncle’s Butchers shop. They are so well loved in the area that even other local butchers buy them in from Howarth’s. In his later years uncle Jerry used make these himself as he told me he found it quite a relaxing task.
Now when I make a batch of a weekend I can see the appeal. Pouring ladle after ladle of the unassuming looking batter, watching as the bubbles form and pop, then flipping them over and hearing the steam cook them through as they start to turn golden and crispy.
I mix up a batch of oatcake batter in the evening then let it sit in the fridge overnight to let the oatmeal plump up. It just needs a bit of a stand and a whisk in the morning to bring the yeast back to life. There is no absolute need for these to be ‘overnight’ oatcakes. I just have a penchant for things that I can prepare in an evening ready for relaxed cooking the next morning. If you want to make them with just an hours notice I’d use fine oatmeal not medium.
George loves an after school oatcake, grilled with butter. They are very good topped with ham and melted cheese but Ed and I like an oatcake as an edible plate for a fry up as they are excellent at soaking up runny fried egg.
Yesterday we had a lucky dip of sausages from Howarth’s: one ‘standard’, one tomato and one black pudding sausage – plus an egg from one of our own chickens.
Not too shabby a breakfast, brunch…or lunch.
Derbyshire Overnight Oatcakes
Makes 16 – once made you can store them in zip lock bags in the fridge or freezer.
225g wholemeal flour
225g medium oatmeal
500ml hot water
500ml cold milk
7g sachet fast action yeast
10g/1.5 tsp salt
a little oil to fry them
In the evening…
Mix the hot water and cold milk to make a lukewarm liquid.
Stir together the flour, oatmeal, yeast and salt then gradually whisk in the liquid.
Leave out for an hour or so then cover with cling film and put the batter in the fridge overnight.
In the morning…
Get the batter out of the fridge and let the yeast wake up for an hour (it will look a bit grim!)
Give it a whisk and bubbles should start to appear again.
Lightly oil a pancake pan* and get it hot.
Spoon in a scant ladle full of batter, tipping to spread thinly and evenly.
It should be thin enough for bubbles to appear straight away.
When the oatcake sets and browns at the edges flip it over.
Cook on the other side until browned.
Eat then and there or chill until needed then dry fry or grill when you need one.
You can also save the batter for a day or two and cook as you need them.
I freeze them 6 at a time in zip-lock bags in batches for quick access on a rainy day.
*if you make pancakes more than once a year a non stick pancake pan with shallow sides is well worth having. Don’t let it go near the dishwasher though. It needs to be seasoned i.e. a bit dirty.
Let me know if you can get oatcakes near you, or if you have a go at making your own.
White Pearl
August 18, 2013
WOW !! You just make everyone’s mouth water with all these delicious pix 😉 Love it !!
thingswemake.co.uk
August 19, 2013
Thanks White Pearl – my mouth was watering as I was on the brink of eating them.
Marie
August 18, 2013
My daughter in law loves these, her mother is from Staffordshire. I on the other hand am Scottish so I have never got to grips with calling anything an oatcake other than the crispy biscuit you mentioned which I love. I will make some for her and see if she approves!
thingswemake.co.uk
August 19, 2013
Let me know if she likes them!
lovinghomemade
August 18, 2013
Have never even heard of these before! They look great
thingswemake.co.uk
August 19, 2013
They perhaps ‘are’ really regional then!
saucygander
August 18, 2013
I’ve never seen these before, and now I want some!
thingswemake.co.uk
August 19, 2013
I didn’t know that they were so unknown other than round here….we must spread the word!
saucygander
August 19, 2013
Yes indeed, the oatcakes look too good to remain unknown!
tinywhitecottage
August 18, 2013
This is a perfect breakfast post. Your photographs are so vivid I can not only smell the sausage, but taste that perfectly cooked egg too.
thingswemake.co.uk
August 19, 2013
Thank you Tiny White Cottage. That’w what I always aim for in my posts…to make you hungry 🙂
Jac -Tinned Tomatoes (@tinnedtoms)
August 18, 2013
Haha, I thought they were Staffordhsire Oatcakes, although I fell I shouldn’t say that now. They are good. I like them rolled up with some shavings of parmesan and ripe tomato. Love the photos 🙂
thingswemake.co.uk
August 19, 2013
They are not really much different to a Staffordshire oatcake. I think a Derbyshire one tends to be a bit thicker and larger, that’s all. Parmesan and tomato would be a great filling.
Brenda Greaves
August 18, 2013
Hi, I make these but do not use milk, just water, and only leave the batter for an hour after the first mix before adding second lot of water. But fab nothing beats home made oatcakes.
thingswemake.co.uk
August 19, 2013
Yes – the overnight thing is purely because I like recipes that I can prepare the night before…plus medium oatmeal can be a little grainy if used straight away. George has just had two for breakfast.
Sally
August 18, 2013
New to me – but making them for sure (with a poached egg – sadly not from own hens!)
thingswemake.co.uk
August 19, 2013
They would be fab with poached eggs. You must bring oatcakes to UAE!
thefolia
August 19, 2013
I will look out for oats–I love how thin they look! I think I will have a difficult time here in the States, but Pamela’s brand never disappoints.
thingswemake.co.uk
August 21, 2013
I have read that you can use porridge (rolled) oats – just whiz them up in the food processor first.
idiosyncratic eye
August 19, 2013
Fascinating, I only really know of the crackers but have read of other types. I will try to make these some day. 🙂
Angeline
August 20, 2013
I live in the Philippines and I’ve never heard of oatcakes before. Only pancakes. they look delish! will try to make some for my family soon 😉
Marie
August 20, 2013
Well I made these yesterday, my son and his wife both loved them. I kept a few back for myself and have just had one with a poached egg for lunch. It made a pleasant change from bread. I didn’t leave my batter overnight but it’s something I will do in the future as they were at their best straight out of the pan. I reheated the one I ate today in a dry frying pan. They are so much nicer than the ones we can buy in local shops ( I live in South Cheshire which is just over the border from Derbyshire and Shropshire) thanks for sharing the recipe.
thingswemake.co.uk
August 21, 2013
Hi Marie – I am SO glad you tried them and that your family liked them too. I have plenty in my freezer now to heat up another day.
home, garden, life
August 23, 2013
Any chance that the recipe could include US measurements? Nice to find your blog…I invite you to drop by mine to see what I am up to in central Virginia, USA! 😉
thingswemake.co.uk
August 23, 2013
Hi Diane, thanks for reading. In my opinion, using accurate measures is the best way when baking so it’s not easy to translate grams to cups etc especially when you are talking about small amounts of yeast. There are plenty of sites that convert measurements but I often find that they lead to dodgy results. Best to get some electronic scales and give grams a try! 😉
Sandra
August 26, 2013
How does your “medium oatmeal” compare to what we in the US call steel-cut oats? I imagine “whizzed” oatflakes would be almost like a meal or flour.
thingswemake.co.uk
August 26, 2013
Hi Sandra. Sorry – but I have not come across the term ‘steel cut’ before! I know that people have made these with whizzed up oat flakes (rolled oats) so I am sure that would be good.
Janet Anderson
September 8, 2013
Steel-cut oats are oat groats. You can get them from McCann’s. We start them the night before, too, as it cuts down on the cooking time. They are a nice change from rolled oats for porridge.
taisiegrant
September 11, 2013
These look delicious! I’ve been after a recipe like this for some time. I always remember when I was a teeny tiny, child Mummy making them for us all, with bacon and eggs before school.
granola babe
September 13, 2013
Simply divine! I have my own mix of gluten free flour that these worked perfectly with! Delicious – thanks so much for posting :o)
thingswemake.co.uk
October 11, 2013
Hi Granola Babe – what mix do you use? Thinking of adding a category to my recipes so people can fine a GF version that works.
granola babe
October 15, 2013
Hi,
It’s a bit of a complex blend but once you have it on the shelf it’s a great standby. It doesn’t taste ‘soapy’ or ‘earthy’ like a lot of GF stuff does.
I will be posting my mix on a next blog post, feel free to reblog or reference once it’s on (which should be by the weekend).
Adam Heidebrink
October 14, 2013
Beautiful. The overnight soak make the dish. I just recently made something similar, but without the oats. Once those are all eaten up, though, oats are going in my next batch.
Emma Tunstill (@EatWobblyJelly)
February 27, 2014
Hi, I love your post on Oatcakes! I am from Staffordshire originally an shave to say I had never heard about them being anywhere else than the Staffs!? You learn something new every day 😉 Anyway great post, great blog! May have a go at this recipe myself. Would it be ok for me to post about it if I mention your blog and the fact it’s your recipe?
Emma 🙂
thingswemake.co.uk
February 27, 2014
Of course! Glad you like them and thanks for asking 🙂
Andrew Cameron
March 7, 2014
They’re delicious, I make them here in Australia, to sell at markets, they’re very popular….
Claire Cadogan (@ClaireCadogan)
November 10, 2014
Thank you so much for this recipe. I recently moved to the Peak District and buy these at the Chatsworth farm shop – by the basket load. Whenever friends come to stay we now always convert them to oatcakes and I now have to take them whenever I go to stay with friends. I am SO thrilled to have found a recipe to make them myself – thank you!
Other ideas for them:
– great with butter and jam / marmite / anything else you put on toast
– work well as instant pizzas – crisp them a bit on both sides, spread tomato paste / passata / red pesto on them plus mozzarella and any other toppings and bung under the grill
– bacon and maple syrup, or just maple syrup
– pretend they’re a crepe and add vanilla ice cream and chocolate sauce
– used as a warm wrap for chicken salad
thingswemake.co.uk
November 10, 2014
Thanks for letting us know Claire, that’s fabulous!
Clarissa Arend
August 23, 2015
Do you know if it is possible to make this just with water, without the milk? Thank you!
thingswemake.co.uk
August 23, 2015
Hi Clarissa, I’m afraid I’ve not tried. I think it might work, but the texture would be different.
Diana Simpson
January 19, 2018
My husband is from Bakewell in Derbyshire so always bring some back and freeze them had never heard about them until we got together and they are delicious always got some in freezer