Staffordshire, England

Staffordshire oatcakes

A soft oat pancake big enough to wrap your whole breakfast in. Very sensible, very Staffordshire.

100 minTime

24 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

540kcal

24 gprotein

9 gfibre

100minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Rolled oats (porridge oats)2 cups, blended to a fine flour

Whole wheat flour (wholemeal atta flour, chapati flour)¾ cup

Instant dry yeast1½ tsp

Sugar1 tsp

Salt½ tsp

Milk1¼ cups, lukewarm

Water1¼ cups, lukewarm

Cooking oil (vegetable oil)1 tbsp, for the pan

Butter1½ tbsp

Button mushroom1 cup, sliced

Tomato2, sliced

Cheddar cheese1 cup grated

Black pepperto taste

6 steps

1Whisk the oat flour, atta, yeast, sugar and salt in a large bowl. Whisk in the lukewarm milk and water to a smooth, runny batter. Cover and leave in a warm place for 1 hour.
2Meanwhile melt the butter in a pan on medium high and cook the mushrooms 5 minutes until golden. Season with pepper and set aside.
3Stir the batter. Heat a large non stick pan or tawa on medium and brush with oil. Pour in a ladle of batter and tilt to make a round about 20 cm across.
4Cook 2 to 3 minutes until the top looks dry and the base is golden. Flip and cook 1 minute.
5While the oatcake is still in the pan, scatter cheese over half, add tomato slices and mushrooms, then fold or roll. Cook 1 minute more to melt the cheese.
6Repeat with the rest of the batter and filling. Serve hot.

Serve it like this

Serve two rolled oatcakes seam side down, cut one in half to show the melted cheese, with a dollop of ketchup or brown sauce on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.