Prepare to embark on a culinary journey that will transform your breakfast routine forever! North Staffordshire Oat Cakes are not just another breakfast item – they're a delicious piece of British culinary heritage that will tantalize your taste buds and transport you to the heart of England. These magical, thin, and versatile oat cakes are about to become your new obsession, promising a perfect blend of comfort, tradition, and mouthwatering flavor that will make every morning feel like a gourmet celebration.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: British
Serves: 12 oat cakes
Ingredients
- 2 cups rolled oats
- 1 cup warm water
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tbsp butter, melted
Instructions
- In a large mixing bowl, combine the rolled oats, salt, and baking powder, mixing them thoroughly to ensure even distribution of ingredients.
- Gradually add warm water to the dry ingredients, stirring continuously to create a smooth, slightly runny batter. The consistency should be similar to thin pancake batter.
- Stir in the melted butter, whisking until completely incorporated and the batter is uniform in texture.
- Let the batter rest for 10 minutes to allow the oats to absorb the liquid and soften slightly.
- Heat a large non-stick griddle or flat pan over medium heat. Lightly grease the surface with a small amount of butter or oil.
- Using a ladle or measuring cup, pour a thin layer of batter onto the heated surface, tilting the pan to spread the batter evenly into a thin, round shape.
- Cook the oat cake for approximately 2-3 minutes, or until the surface begins to look dry and small bubbles form.
- Carefully flip the oat cake using a wide spatula and cook the other side for an additional 1-2 minutes until golden brown.
- Transfer the cooked oat cake to a plate and cover with a clean kitchen towel to keep warm and prevent drying.
- Repeat the process with the remaining batter, adjusting heat as necessary to prevent burning.
- Serve warm with traditional accompaniments such as bacon, cheese, or jam. Oat cakes can be eaten immediately or stored in an airtight container for later consumption.
Tips
- Consistency is Key: Aim for a batter that's similar to thin pancake mix – not too thick, not too runny. If it's too thick, add a little more warm water; if too thin, sprinkle in some extra oats.
- Resting Matters: Don't skip the 10-minute resting period. This allows the oats to absorb the liquid and creates a smoother, more tender oat cake.
- Temperature Control: Medium heat is crucial. Too high, and you'll burn the oat cakes; too low, and they'll become soggy.
- Non-Stick Surface is Your Friend: Use a well-seasoned griddle or non-stick pan to prevent sticking and ensure easy flipping.
- Practice Makes Perfect: Your first few oat cakes might not be Instagram-perfect, and that's okay! Each attempt will improve your technique.
- Serving Suggestions: Get creative! These oat cakes are incredibly versatile – try them with savory fillings like cheese and bacon, or sweet options like jam and honey.
- Storage Tip: If you're not eating them immediately, store in an airtight container. They can be gently reheated in a pan or toaster for a quick, delicious meal.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 15mg
