Thank you so much for your recipes. The Staffordshire oatcake recipe is especially good. I had made them with half whole wheat and half white flour before. Now I see it isn't necessary. I am just using white and the results are perfect. My husband is from Stoke and my mother's family is from Newcastle so oatcakes are close to our hearts. Now we live in Montreal and are introducing them to our next generation. Thank you for all of your straight forward delicious recipes. Looking forward to more. I too have an old recipe written on a torn brown envelope dated 1958. It doesn't call for milk though which I think is necessary.
Hello Patricia, Humble apologies for the late reply and thank you so much for watching. I’m so pleased to have shared my recipe with you and your family. Take care 💙🌈
Thank you very much for the REAL Staffordshire oatcake recipe, it's the best one I've found. A lot of recipes online have contained baking soda - Even the 'Hairy Bikers' recipe. I don't know what people from outside the area must think when they hear us raving about our oatcakes and then go and buy some from the supermarket.
In Scotland we have something similar, except we just add an egg to the oatmeal with grated cheese and salt, then stir it and fry it like a pancake and have bacon and egg on top :)
Like so many recipes they all vary I don't know any two people who make them the same. My ex girlfriend was potteries born and bred as was her mother and granny. All 3 of them had a slightly different version of the basic recipe. They were mortified when I made them on Tawa (flat pan for cooking chapatis) and served them with warm berries and creme fresh.... but they ate the lot 🤣
Thanks so much for watching, I apologise for the late reply. By now, the oatcake shop has re-opened its doors but I hope I have converted you to making your own. Enjoy!
Not sure if youre still looking for oatcakes in leek, but theres a hole in the wall at the intersection at the top of westwood streat, just before the turn for grove street. They do pretty good oatcakes there.
I make them with half wholemeal flour and half white bread flour - sourdough starter, leave overnight -add warm milk in the morning when you get up - they're always delicious, especially if you use a good local wholemeal flour - and the sourdough makes them really light and fluffy. Not the way they're made in staffs these days, but long ago they would probably have had a similar natural leavening before bakers yeast or soda was available
I've been meaning to try them using sourdough, glad to hear it works! And you're absolutely right, that's how it must have been done for most of their history!
Derbyshire oatcakes tend to be thicker than N. Staffs ones. A friend of mine who was a chef from Stoke said the Derbyshire ones were inferior as they were too heavy. But he was biased, coming from Stoke.
Hi Diane, thank you for watching, funny you should mention this, a lot of ingredients are proving scarce and a few weeks ago, I had to substitute some of the oatmeal with wheat bran and they we’re absolutely fine, I’m not sure how it would work to use all wheat bran though. Thanks for watching, take care 💙🌈
Thank you so much Anthony, I’m still learning on the video front!! You can find my videos and recipes on Facebook. Kirkbys Kitchen baking page. Thanks for watching..... again 💙🌈
They look very tasty. Proper Staffordshire Oatcakes delicious!
Thank you so much for your recipes. The Staffordshire oatcake recipe is especially good. I had made them with half whole wheat and half white flour before. Now I see it isn't necessary. I am just using white and the results are perfect. My husband is from Stoke and my mother's family is from Newcastle so oatcakes are close to our hearts. Now we live in Montreal and are introducing them to our next generation. Thank you for all of your straight forward delicious recipes. Looking forward to more. I too have an old recipe written on a torn brown envelope dated 1958. It doesn't call for milk though which I think is necessary.
Hello Patricia,
Humble apologies for the late reply and thank you so much for watching. I’m so pleased to have shared my recipe with you and your family. Take care 💙🌈
Thank you very much for the REAL Staffordshire oatcake recipe, it's the best one I've found. A lot of recipes online have contained baking soda - Even the 'Hairy Bikers' recipe. I don't know what people from outside the area must think when they hear us raving about our oatcakes and then go and buy some from the supermarket.
In Scotland we have something similar, except we just add an egg to the oatmeal with grated cheese and salt, then stir it and fry it like a pancake and have bacon and egg on top :)
I will try this.. thanks for the tutorial.
Brilliant!
Thank you very much for this. My missus is originally from your way (ish) and she said this is the real deal 👍
Love this. I will soo be trying this. :-)
Like so many recipes they all vary I don't know any two people who make them the same. My ex girlfriend was potteries born and bred as was her mother and granny. All 3 of them had a slightly different version of the basic recipe. They were mortified when I made them on Tawa (flat pan for cooking chapatis) and served them with warm berries and creme fresh.... but they ate the lot 🤣
Fantastic I usually get mine from Leek but They're shut for now so I'm going to make my own, Thank You...
Thanks so much for watching, I apologise for the late reply. By now, the oatcake shop has re-opened its doors but I hope I have converted you to making your own. Enjoy!
Nothing beats fresh oatcakes from Leek, best breakfast ever!
They are back open now...best oatcakes in the world, bar none
Not sure if youre still looking for oatcakes in leek, but theres a hole in the wall at the intersection at the top of westwood streat, just before the turn for grove street. They do pretty good oatcakes there.
@@rugbyf0rlife Well thanks for that I will definitely give it a look at, Always nice to have options...👍
I make them with half wholemeal flour and half white bread flour - sourdough starter, leave overnight -add warm milk in the morning when you get up - they're always delicious, especially if you use a good local wholemeal flour - and the sourdough makes them really light and fluffy. Not the way they're made in staffs these days, but long ago they would probably have had a similar natural leavening before bakers yeast or soda was available
I've been meaning to try them using sourdough, glad to hear it works! And you're absolutely right, that's how it must have been done for most of their history!
Traditional have a certain flavour that can't be copied with different ingredients. They must also be very thin. And brown
Is there any difference between N Staffs. oatcakes and Derbyshire oatcakes? If so, what do you think the difference is?
Derbyshire oatcakes tend to be thicker than N. Staffs ones. A friend of mine who was a chef from Stoke said the Derbyshire ones were inferior as they were too heavy. But he was biased, coming from Stoke.
@@Cabronosidad I'm from Derbyshire, but I agree with your friend!
Could I use wheat bran instead of oatmeal? Thanks
Hi Diane, thank you for watching, funny you should mention this, a lot of ingredients are proving scarce and a few weeks ago, I had to substitute some of the oatmeal with wheat bran and they we’re absolutely fine, I’m not sure how it would work to use all wheat bran though.
Thanks for watching, take care 💙🌈
Dripping would probably be better than veg oil.
Could you do brownies xx
Very soon.......
Thank you for watching
Unless your vegan . Oat milk should work
The best tutorial on oatcakes available! Thank you!
I think the fact that your oatcakes are of varying sizes is charming rather than a weakness.
That’s very kind of you, thank you Graham
Thank you for sharing and putting the recipe on for longer.x
Thank you so much Anthony, I’m still learning on the video front!! You can find my videos and recipes on Facebook. Kirkbys Kitchen baking page. Thanks for watching..... again 💙🌈
I am going to have a to go at these, my last attempt (not your recipe) was a disaster. Thanks for posting this
Hi Patricia, thank you so much for watching, I hope you try this recipe and enjoy them, regards, Marilyn
ɪ ᴛʜɪɴᴋ ʏᴏᴜʀ ʀᴇᴀʟʏ ɴɪᴄᴇ
They look good, I think the mixture was a little to thick
excellent, thank you!
Thank you so much for that. I'm missing oatcakes, living in Australia they just don't exist here
You are most welcome, there’s nothing like a taste of home, is there?
They do exist in Australia. Hole in the Wall Oatcakes in Clarkson (above Perth, Western Australia). He ships mixes Australia wide and makes fresh too.