What did you have for breakfast this morning? Cereal, Toast, Fruit, Full English?
Well I had North Staffordshire Oatcakes.
You might never have heard of North Staffs Oatcakes but they are a local delicacy to me, and I can't get enough of them. Not to be confused with Scottish Oatcakes, Staffs oatcakes are more like pancakes, being flat and about eight inches across, and made from oatmeal, whole wheat flour, yeast, milk and water.
Oatcakes have been around for centuries, and were documented by James Boswell as early as 1776, in his Journal 'Life of Johnson.' This is a biography of Dr Samuel Johnson, the writer of the very first dictionary, who lived in Lichfield, Staffs.
It is believed that when the Staffordshire military went to British Colonial India, they enjoyed the local flat bread, and tried to make their own when they returned home. But being in a totally different climate, the ingredients they needed were not available, so they used the nearest equivalent. So they invented the Oatcake, which they were able to tuck into there pockets on the way to the mines.
Up until a few years ago, Oatcakes were only available in the many Oatcake shops around North Staffs, but lately they have become widely available in supermarkets across the country. These are just imitations, which are very thick and rubbery. They are nothing like the real things, that are very thin. All being well though, you all don't live in Staffordshire.
The only place to get real ones is in the many shops around Stoke-on-Trent and Newcastle-under-Lyme. Every Oatcake shop works to their own recipe, and you wouldn't get two shops tasting the same. My favourite just happens to be the one which is 200 metre from my house. You can't beat going outside on a warm morning and smelling the Oatcakes cooking. I used to walk up on a Saturday morning and buy 16, but by the time I got home there would only be a dozen left.
All of the shops that I have used sell them at around the same price, usually about £1.20 for a dozen. In some shops you can buy them in singles, but they are normally bought in dozens. You can even get filled oatcakes in some shops, with a filling of your choice.
Oatcakes can be enjoyed in many ways, sweet, savoury, or my favourite, on their own. Of course you could probably put whatever you wanted on them. You can eat them cold, but they are usually eaten warm. It is more traditional to have them with cheese. Grate some cheese onto the oatcake, roll it up, bung it in the oven or microwave for a couple of minutes. Divine.
A lot of people that I know also have them with Bacon on, and I must say that this is one of my favourite meals. Bacon and Cheese Oatcakes, mmmmm.
Another way that I eat them is with Chips, put a few in the middle, roll it up and dip into ketchup. Believe me this is very nice, but neither I, nor my elder brother who also does the same, has managed to convince anybody yet.
While there are basic ingredients of Oatcakes, each shop has its own secret, and apparently the only way you can get to know the secret is to buy the business from the current owner.
Oatcakes are quite healthy and are a good source of fibre, although the nutritional value depends on what your filling is of course. They are best eaten fresh, and within 24 hours of purchase. You can also freeze them. In fact, I have family who live in the south, and every time that I visit I have to take quite a large quantity to be frozen so that they have at least a six month supply.
You can try and make them yourself if you like, the recipe is as follows, but to be honest I would just leave it to the experts.
Ingredients:
8oz fine oatmeal
8oz whole wheat or plain flour
1 teaspoon salt
1/2oz fresh yeast
1 1/2 pints warm milk and water, mixed half and half
1 teaspoon sugar
Method:
1. Add the salt to the flour and oatmeal.
2. Dissolve the yeast with a little warm liquid and add the sugar. Allow the mixture to become frothy.
3. Mix the dry ingredients with the yeast liquid to make a batter.
4. Cover the batter with a clean cloth and leave it in a warm place for an hour.
5. Bake the oatcake on a well-greased griddle. Put enough batter onto the griddle to produce an oatcake about 8-9 inches in diameter. The surface will be covered in holes as it cooks. Turn the oatcake after 2 - 3 minutes when the upper side appears dry and the underneath is golden brown, and cook for another 2 - 3 minutes
If you ever get chance to visit North Staffordshire and The Potteries, please try Oatcakes, you won't be disappointed.
