So glad to see your channel exploding. You are doing what no other You Tube cooking channel is doing, that is giving us traditional historical recipes from regional Britain, the sort of food ordinary people came home from the fields, mines and mills to eat for hundreds of years. Just loving it!
Fried bacon and mushrooms? oh heavenly. Now that is a great idea. just the thing for hungry hobbits. on a cold snowy night. The pancakes that taste like oatmeal? and made with yeast , like oatmeal bread .except easier. than making bread dough. i imagine they would be delicious with jam and whipped cream. yum
I was so interested to see this one Rik as I make these most weekends as I’m from stoke on Trent Staffordshire and these are our staple diet , I use whole meal bread flour for mine with the oat bran and I do my dry and wet ingredients separate , places that sell them in oatcake shops will never give their secret recipes away so you are right there are probably many different versions of these but they are delicious and healthy too until you fill them full with cheese bacon sausage and mushrooms lol and of cause brown sauce 👍also I only wipe my pan with a touch of oil to start and only do it again if they start sticking the pan must be very hot though , none of this information is to say I do it the right way though because yours looked great 👌thank you for sharing our traditional dish along side all the other ones makes me proud 🥰Amanda xx
@@BackyardChef you’re welcome Rik I’ve used blended oats myself before and it does work fine the whole meal flour and bran make a darker coloured oatcake so they look less pancake like 😂xx
Thank you so much for doing this series on traditional British foods. I love using recipes that people make in their daily lives. The “common” foods teach me more about the different regions and people’s lives than any fancy dishes ever could. The best way to learn about “working class” people who are truly what makes a country great. As one of those workers myself, I appreciate the knowledge you are providing. Every country and region throughout the world has them and it is important to keep those precious recipes alive . I have made a lot of your recipes already and was thrilled to learn that British meals are full of flavor! They are such ingenious ways of turning what you have available into delicious food and you are showcasing them very well. I’m having savory oatcakes of some sort tomorrow for breakfast. I was so excited to find your channel! You make my heart happy with every video you post. Please keep doing what you want to do - that’s what makes your channel so special! 👍🏼🤗
Hi Rick nice to see you doing Oatcakes I'm from, stoke on Trent Staffordshire I'm going to be having a go (, good attempt) , they need to be a little thinner, then put cooked bacon inside, with grated cheese and put into the microwave to melt the cheese spot on , i love what you do , all the best Trev .
Im really tempted to try these or a variant of. I have way to many of those oats cup things that you just add water too. I may fire up the blender to make a load of oatmeal. The oatmeal pastry things looked pretty tempting too.@@BackyardChef
A nice alternative to the regular pancake. I'll give it a try. 👍👍 Since you asked for traditional recipes, here is a Bavarian, simple dish suitable even for very small budgets, but delicious. The dish is called: "Potato-Crumbs-Schmarrn" We need: -800 gr. potatoes - 50 gr. flour sifted - salt, pepper -clarified butter The potatoes are boiled and grated on a coarse grater. Season with salt and pepper. Sift the flour over it and then carefully form a kind of crumble. Fry these crumbles over medium heat in a pan with clarified butter until golden brown. As a side dish, there is applesauce or "sauerkraut" for the small purse, and a piece of fried salmon for the slightly larger one.
I'd like to try these but fry them in the lard from frying bacon and sausage. As always I'd make the proper recipe first before trying anything different with it.
Hi Rik, you should try Soda Farls. They're a soda bread but they're in a different format from the usual loaf. If you're lucky enough to have had a Granny in the 70's that made it on a Saturday morning, you were a lucky person. My Great Granny made them on Saturday mornings and I can tell you that hot soda falls just of the griddle slathered with salty butter and a mug of builders tea was a tiny slice of heaven in the Mourne Mountains in County Down. After we had eaten about 5 dozen and could eat no more she'd make more for the household to get them through the week. When they've cooled down you make a sausage/bacon and egg sammich out of them. They also make an excellent fried bread min an Ulster fry and would go great in a Full English. Another thing that was done with them in my Grannies was after a fry (in lard of course) was finished you'd dip farls into the bacon flavoured lard in the pan and eat that. Then the evil scientists scared everyone away from fats onto oil and it became a tasteless exercise. They also stole the fry we had for breakfast every morning and got us lumbered with Rice Krispies.My Ma was happy with it but it wasn't the same going to Primary School on a belly of Cornflakes instead of the bacon, sausage, vegetable roll ( a type of cured beef sausage with a very small amount of herbs and veg in it ), slim, soda farls. It got you through to lunch at school. There are plenty of videos on You Tube, but I'd like to see your take on it, plus I think you'd like them anyway, freshly griddle with butter and bacon and egged when cooled.
I buy these every week. My family love them. Traditionally we had them with bacon and egg on a sunday morning. A soft boiled egg and bacon was always the best with them. My dad would drive up to the oatcake shop and buy them fresh while my mum cooked the breakfast. They are alot thinner than yours, more like a crepe and browner but thanks for the recipe. Im going to have a go at them.
Yes I have added a tip from Amanda who is a contributor here and makes these - whole meal flour and bran make a darker coloured oatcake so they look less pancake like. Best, Rik
I love using oats and oat flour. I make a pancake with only quick oats soaked in milk, eggs, some brown sugar, and a pinch of salt. My family loves them.
My dads name was Rick. My moms family came from Ireland. Lol. Love the recipes. Thanks for sharing. Lets keep these recipes alive. Cheap Easy and delicious and filling 😋
Those look amazing Rik. Thank you. I hear in your voice a lot of armchair mater chefs are blasting you with everything they “think”you are doing wrong, lol. Don’t listen to the haters. You are great, doing it your way. Looking forward to more. I have a wonderful Irish gingerbread I can share. Have a great day!
The massive problem with the cooking society is that they are stuck in their ways. I have been fortunate to cook everywhere in many countries, and I do not get hung up on using different ingredients and styles. Many armchair warriors in this world. Many moaners too. I have a positive outlook, and If I can help anyone with cooking, I will. Thank you very much for your kind words. The Irish gingerbread sounds right up my street. Best, Rik
Not eaten one of these since being diagnosed as having coeliac disease. You can get these in our local Morrisons and the local cheese factor shop in chesterfield.We always had these with a English breakfast instead of fried bread, lovely with tinned tomatoes and cooked in the bacon fat, delicious.
I'm 73. As a child I spent a lot of time at my grandma's who live in a council house at Ball Green. Stoke on Trent. On a Sunday, her neighbour made oatcakes to sell. She had the proper cast iron top placed on her gas stove so she could cook a few at a time. There was always a queue from her back door down quite a few steps into the street. Of course, I loved to stand and watch her tho she would have passed ours over the fence. I remember she just rubbed a slab of butter or lard, can't remember onto the large cooking surface then the batter. You did a good job but the real deal were dark brown and very thin. They never broke up tho. We filled them with bacon cheese, tomato and warmed them up under the grill or oven until the cheese melted. Today's mass produced one's are far far too thick and rubbery and just don't taste the same. Our local oatcakes shop has started to produce for some shops but we go to the actual oatcake shop where they're relatively thin as they should be. How things change over time. As an end note..Staffordshire oatcakes from supermarkets are absolutely nothing like the real deal. All mass produced by machine. Love watching you. The most interesting cooking channel. I was drooling over the bubble and squeak with the egg. Got to do it!
I couldn't believe my eyes when I saw today's recipe - I have been searching for it for over 20 years. I used to by packs of oat cakes in Macclesfield Market when visiting family. Thank you so much! A cheeky question, if I may: does your wife enjoy your traditional UK dishes as much as your viewers do?🌷
Rick, thanks for your reply. I've a packet of staffs oatcakes here in the fridge. They are Box Lane oatcakes one of the best! On the packet the ingredients are flour, oatmeal 33%, salt yeast sodium bicarb.
Oatcakes were common all over the north of England once upon a time. In Lancashire and Yorkshire they were known respectively as haverbread and havercakes. The Lancashire Regiment were known as the Haverbread Lads and the Duke of Wellington's West Riding Regiment were the Havercakes Lads. The story goes that recruiting sergeants would hold havercake parties to encourage young men to enlist. There is a monument in the centre of Halifax recording this information. As a boy in the early 1950's my mother would buy them at the bakers and grill them, covering them with butter. That great northern supermarket chain, Booths sells them.
I’m loving the UK cooking. So very tasty nothing like I was told!! How I’d love to travel your country and enjoy these dishes. It would be a dream come true.
(I really appreciate your recipes. Simple ancestral foods fascinate me, especially ones that appear to have their roots in ancient Celtic cooking. Thanks for providing the means to recreate such foods for modern enjoyment.)
I’ve had this recipe for many years and done them myself. There is something missing when compared to oatcakes bought from the oatcake shops in Stoke On Trent. It has always been a secret amongst the oatcake makers in the potteries, so for me the search continues for a properly authentic recipe. Great work though. Love these traditional recipes and they need to be preserved and shared. Thanks.
Thanks for this recipe, I buy them here in North Yorkshire, now I can make my own Staffordshire oatcakes. I may use wholemeal flour, as the ones I buy are light brown in colour and a bit thinner than a pancake. Your Staffordshire oatcakes look delicious.
I bet those would be good with sourdough starter and kept in the fridge overnight to slow fizz. I can think of a hundred uses for these. Close enough to pancakes for me :), I'll be trying these...thanks Rik.
I make these without sugar in the mix to take to work for my 'packup' (lunch break) wrapped in cling film then 30 seconds in the microwave to warm the cheese up, absolutely gorgeous
Interesting i have quite a deep knowledge of old bread and cake recipe’s. Being a time served craft baker with a deep geeky interest in the history of my trade
Hello Rik, you have to stop giving me great recipes to try im gonna be huge if i try everyone. Lol just kidding. My husband is loving my experimenting with your recipes. A HUGE HUG in way of THANK YOU 😁💜💖💜
These look wonderful! As a child, my Nana made me potato cakes with leftover potatoes, baked not fried. I crave them. They were very browned & crispy on the outside & creamy on the inside. We would split them & slather them with butter. What is brown sauce? Is it HP?
As a jug head myself, who moved away from Stoke 25 years ago, but still goes back to work there a few times a month (and to pick up my favourite High Lane oatcakes) I'm looking forward to trying this recipe once I've had my next beach holiday 😅
Don't Know if you have already done it but a good traditional bread and butter pudding! Nice and simple - so many people now add so much it's like christmas cake! Hotel where we stay in Benidorm does it better than anywhere here!
I tried making these once without having a recipe. I used less wheat flour but they held together all the same. It was 1.5 part oats to 1 part AP flour.
Wonderful stuff! I have made a variety of these but without any sugar or white flour. They taste great with fish. I also make traditional Scottish Oatcakes, the hard variety. Such a nice savoury treat.
love watching your channel the oatcakes i normally put a pinch of curry powder into the mix. And you want to try the staffordshire pikelets plain and with fruit in
They are mass produced and nothing like the real deal which should be thin and dark brown. Even our local oatcakes shop makes them different for the shops. They're made by machine so the recipe has to be altered slightly.
Thank you so much for the recipe for REAL Staffordshire oatcakes. A lot of oatcake shops in stoke are now putting baking soda into their ouatcakes which gives them a horrible soda smell and taste. Real oatcakes Never had soda in the recipe.
Hi Rik, thanks for the recipe. I'm from S-O-T but now living in Thailand for the past 25yrs. Oatcakes are the one thing I miss the most, food wise. There are so many different fillings. 2 of mine were Bacon, Cheese & onion, or Bacon Cheese & Tomato. Tin, not fresh, with brown sauce of coarse. How long does the mixture last in the fridge Thanks again Rik
My mother's family come from Stoke, I grew up thinking Staffordshire oatcakes were a secret and we weren't allowed to share the recipe with anyone because that's what both my mother and grandmother had told me. Turns out they didn't want to share them with anyone and keep it all to themselves.
Nothing wrong with that idea. Amanda on here gave her way of making and she is from Stoke. I have included it as a note. Made her way would really bring this to town. Best, Rik
Yes keep these recipes coming because some of these old recipes are being stolen and used by modern chefs and not giving their history of where they were from .
Ron I agree with you - they are being stolen and claimed by many. Even on here folks do not give credit to anyone anymore shocking! Thank you. Best, Rik
Love your recipes, not from UK, just wondering why yeast? I make pikelets and crepes without yeast, they turn out great! When i was younger i had beautiful crepes, with a mornay sauce and asparagus pieces delicious from a cafe! Oats would make it heavy, but as you said they are an original recipe, would they have used yeast in their recipe a few centuries ago?
This is the traditional way of making these oatcakes. Normal pancakes no. Yeast would have been made in all sorts of ways back in the day and the ingenuity of those cooking would have adapted all sorts of ingredients. The cafe sounds like an amazing place. Best, Rik
@cindychristie6314 I wouldn't say a bread like flavour as they're cooked differently but it would make them rise I suppose as yeast does. That's probably why the mass produced ones are so thick. A machine squirts the mix out. Our Rik would know.
When you have cooked one side flip the oatcake then put the cheese on top while the other side cooks. They are great with pre cooked bacon or sausage and cheese. 😅
Oats cakes date bake to the viking era. And as the weather in the north is quite damp was perfect for the growing of oats. Which was called hafer, where we get the word haversack from. And duke of wellingtons regiment were known as the haversack lads.
All the talk here about bacon and onions and even mushrooms makes me want to share a traditional Norwegian recipe for “hard dumplings” to add to soup or as a side dish with bacon, and onions fried in the bacon fat and melted butter. 2 cups of all purpose flour, salt to taste about 1 teaspoon, pepper, to taste and dried dill weed about a teaspoon. and 1 egg or 2 if they are small. mix in a food processor until the mixture resembles corn meal or all the egg is incorporated. With the machine running, add cold water a little at a time unti a sticky dough comes together.Not too wet. Drop by teaspoonsful or a little larger if dessired, into boiling well-salted water or broth.. I add a chix buiilion cube or 2 to my water. If the water is plain it takes all the flavor out of the dumplings. cook until they rise to the top and are cooked inside,. drain and pour melted butter over and keep warm, toss with bacon and onions. OR add to your soup. they are good with any soup and wonderful added to potato soup. i don’t cook them IN the soup because they soak up he broth and make a clear soup cloudy. They are chewy and are basically a noodle without the fuss of rollng them out etc. My BFF says they are German and she calls them “Knepps”.. i used to mix them by hand, the way my Grandma taught me, using 2 knives or a fork, but it is a lot of work, The food processor does it better. Enjoy.
I haven't noticed before but I just scanned through your videos and it has to be said British food really is beige isn't it. Thats not a comment on your cooking and im British myself, but when you see all those dishes lined up next to each other, everything just so beige haha
Ric, I've just checked mate. They are in the description. Let me know if you are having trouble finding them, please. You contribute regularly on here, so I would imagine you know where they are in the description. It could be a hiccup! Best, Rik
Knowing it tastes like porridge I can’t imagine putting savoury food on it, I think honey/ jam/ or some treacle for me, not that it matters to others what I think on it lol.🙃
You'd be surprised. Oats are versatile, and so neutral they go well with sweet or savoury. The Indians serve Upma, which is savoury oats with spiced vegetables. Much like grits from the US, or Turned Cornmeal from the West Indies with salted codfish, onions, tomators, and thyme.
Great recipe - virtually the way I make them - the only difference is I use oats that I blitz in a liquidiser but I don’t blitz them to flour but leave some texture.
So glad to see your channel exploding. You are doing what no other You Tube cooking channel is doing, that is giving us traditional historical recipes from regional Britain, the sort of food ordinary people came home from the fields, mines and mills to eat for hundreds of years. Just loving it!
Thank you so much. I don't think many will be interested in this traditional dish, it looks just like pancakes. Amazing though. Best, Rik
@@BackyardChefWell, I sure was! Thank You for posting it! Pancakes make me sick, but oatmeal doesn't.
Great channel, God Bless from this new sub..
Thank you. Best, Rik@@igitahimsa5871
We are watching from coastal Virginia, USA. Looking forward to trying some of your recipes!
My wife used to buy these in Stafford Town Market back in the 1970s. Great with fried bacon and mushrooms in them. A quick easy recipe, Rik.
Thanks for sharing. Sounds amazing. Best, Rik
Fried bacon and mushrooms? oh heavenly. Now that is a great idea. just the thing for hungry hobbits. on a cold snowy night. The pancakes that taste like oatmeal? and made with yeast , like oatmeal bread .except easier. than making bread dough. i imagine they would be delicious with jam and whipped cream. yum
I was so interested to see this one Rik as I make these most weekends as I’m from stoke on Trent Staffordshire and these are our staple diet , I use whole meal bread flour for mine with the oat bran and I do my dry and wet ingredients separate , places that sell them in oatcake shops will never give their secret recipes away so you are right there are probably many different versions of these but they are delicious and healthy too until you fill them full with cheese bacon sausage and mushrooms lol and of cause brown sauce 👍also I only wipe my pan with a touch of oil to start and only do it again if they start sticking the pan must be very hot though , none of this information is to say I do it the right way though because yours looked great 👌thank you for sharing our traditional dish along side all the other ones makes me proud 🥰Amanda xx
Wow! Amanda, thank you. Thanks for your tips! Appreciated. I could only get hold of ready oats. Best, Rik
@@BackyardChef you’re welcome Rik I’ve used blended oats myself before and it does work fine the whole meal flour and bran make a darker coloured oatcake so they look less pancake like 😂xx
SSounds amazing! Thank you. Best, Rik@@amandah4834
Amanda, I have added your tip to a NOTE on the recipe; thank you for that. Best, Rik
@@BackyardChef hope it’s helpful thank you Rik xx
Thank you so much for doing this series on traditional British foods. I love using recipes that people make in their daily lives. The “common” foods teach me more about the different regions and people’s lives than any fancy dishes ever could. The best way to learn about “working class” people who are truly what makes a country great. As one of those workers myself, I appreciate the knowledge you are providing. Every country and region throughout the world has them and it is important to keep those precious recipes alive .
I have made a lot of your recipes already and was thrilled to learn that British meals are full of flavor! They are such ingenious ways of turning what you have available into delicious food and you are showcasing them very well. I’m having savory oatcakes of some sort tomorrow for breakfast.
I was so excited to find your channel! You make my heart happy with every video you post. Please keep doing what you want to do - that’s what makes your channel so special! 👍🏼🤗
Wow! What a special comment. Thank you. Best, Rik
Top shelf Rik 🫡👏👏👏👏 food heritage ♥️🍻
Thank you. Best, Rik
As a born and bred Stokie - you really need to melt the cheese - and add Bacon or Sausage and Brown sauce and you're onto a winner Cheers Paul
Sounds amazing! Thanks for sharing. Best, Rik
I’m wondering what the texture is like. They sort of look like crepes, but maybe not so egg-y??
Hi Rick nice to see you doing Oatcakes I'm from, stoke on Trent Staffordshire I'm going to be having a go (, good attempt) , they need to be a little thinner, then put cooked bacon inside, with grated cheese and put into the microwave to melt the cheese spot on , i love what you do , all the best Trev .
That's sounds just up my street. Thank you. Best, Rik
Flipped that like a boss.
I see most people trying to be too extravagant with their tossing, but nice and gently does it.
Gently does it every time. Thank you. Best, Rik
Im really tempted to try these or a variant of. I have way to many of those oats cup things that you just add water too. I may fire up the blender to make a load of oatmeal. The oatmeal pastry things looked pretty tempting too.@@BackyardChef
Go for it. Sounds like a plan. Best, Rik@@MuttleyVonErich00
A nice alternative to the regular pancake. I'll give it a try. 👍👍 Since you asked for traditional recipes, here is a Bavarian, simple dish suitable even for very small budgets, but delicious. The dish is called: "Potato-Crumbs-Schmarrn"
We need:
-800 gr. potatoes
- 50 gr. flour sifted
- salt, pepper
-clarified butter
The potatoes are boiled and grated on a coarse grater. Season with salt and pepper. Sift the flour over it and then carefully form a kind of crumble. Fry these crumbles over medium heat in a pan with clarified butter until golden brown. As a side dish, there is applesauce or "sauerkraut" for the small purse, and a piece of fried salmon for the slightly larger one.
That sounds delicious. Thank you for the recipe.
I'd like to try these but fry them in the lard from frying bacon and sausage. As always I'd make the proper recipe first before trying anything different with it.
Sounds amazing. Thank you. Best, Rik
It's not just a pancake it's an oatcake. Cook the bacon. Melt the cheese under the grill. Add brownsauce. Job done. Best breakfast ever
Hi Rik, you should try Soda Farls. They're a soda bread but they're in a different format from the usual loaf. If you're lucky enough to have had a Granny in the 70's that made it on a Saturday morning, you were a lucky person. My Great Granny made them on Saturday mornings and I can tell you that hot soda falls just of the griddle slathered with salty butter and a mug of builders tea was a tiny slice of heaven in the Mourne Mountains in County Down. After we had eaten about 5 dozen and could eat no more she'd make more for the household to get them through the week. When they've cooled down you make a sausage/bacon and egg sammich out of them. They also make an excellent fried bread min an Ulster fry and would go great in a Full English. Another thing that was done with them in my Grannies was after a fry (in lard of course) was finished you'd dip farls into the bacon flavoured lard in the pan and eat that. Then the evil scientists scared everyone away from fats onto oil and it became a tasteless exercise. They also stole the fry we had for breakfast every morning and got us lumbered with Rice Krispies.My Ma was happy with it but it wasn't the same going to Primary School on a belly of Cornflakes instead of the bacon, sausage, vegetable roll ( a type of cured beef sausage with a very small amount of herbs and veg in it ), slim, soda farls. It got you through to lunch at school. There are plenty of videos on You Tube, but I'd like to see your take on it, plus I think you'd like them anyway, freshly griddle with butter and bacon and egged when cooled.
Thanks for sharing. Loved reading - on it! Best, Rik
I buy these every week. My family love them. Traditionally we had them with bacon and egg on a sunday morning. A soft boiled egg and bacon was always the best with them. My dad would drive up to the oatcake shop and buy them fresh while my mum cooked the breakfast. They are alot thinner than yours, more like a crepe and browner but thanks for the recipe. Im going to have a go at them.
Yes I have added a tip from Amanda who is a contributor here and makes these - whole meal flour and bran make a darker coloured oatcake so they look less pancake like. Best, Rik
I love using oats and oat flour.
I make a pancake with only quick oats soaked in milk, eggs, some brown sugar, and a pinch of salt. My family loves them.
Amazing. Thanks for sharing. Best, Rik
Watching from Germany, I‘m glad to learn that it‘s not just me to keep the first pancake for my personal use …. 👋🇬🇧
Ha ha h. Those who tell the truth will all say the first one is crap! Love to Germany. Best, Rik
@@BackyardChef Enjoy your channel and recipes a lot. With love from Munich
Thank you very much. Best, Rik@@bavros1998
Haha mach ich auch immer😅🎉. Lg aus Vorarlberg/Ö
@@alicealice4454 Na dann - Servus 🇩🇪❤️🇦🇹
Lovely with bacon and cheese. Sort of stretchier than a pancake. Thanks duck
You bet! Thank you. Best, Rik
That’s tomorrow’s dinner sorted! I make mine a bit poncey with avocado, chillies and onion chilli jam… but with cheese of course!
Nothing wrong with that, always taste and adjust - add what you like. Best, Rik
My dads name was Rick. My moms family came from Ireland. Lol. Love the recipes. Thanks for sharing. Lets keep these recipes alive. Cheap Easy and delicious and filling 😋
I really enjoy your laid back attitude towards cooking. Learning about the traditional foods is lovely.
Thank you so much. Best, Rik
Those look amazing Rik. Thank you. I hear in your voice a lot of armchair mater chefs are blasting you with everything they “think”you are doing wrong, lol. Don’t listen to the haters. You are great, doing it your way. Looking forward to more. I have a wonderful Irish gingerbread I can share. Have a great day!
They are just jealous 😊
The massive problem with the cooking society is that they are stuck in their ways. I have been fortunate to cook everywhere in many countries, and I do not get hung up on using different ingredients and styles. Many armchair warriors in this world. Many moaners too. I have a positive outlook, and If I can help anyone with cooking, I will. Thank you very much for your kind words. The Irish gingerbread sounds right up my street. Best, Rik
They could be? Or just moaners who scroll channels and pick fault. I've no time for anyone like that. Thank you. Best, Rik
Not eaten one of these since being diagnosed as having coeliac disease. You can get these in our local Morrisons and the local cheese factor shop in chesterfield.We always had these with a English breakfast instead of fried bread, lovely with tinned tomatoes and cooked in the bacon fat, delicious.
Yes it does sound amazing. Best, Rik
I'm 73. As a child I spent a lot of time at my grandma's who live in a council house at Ball Green. Stoke on Trent. On a Sunday, her neighbour made oatcakes to sell. She had the proper cast iron top placed on her gas stove so she could cook a few at a time. There was always a queue from her back door down quite a few steps into the street. Of course, I loved to stand and watch her tho she would have passed ours over the fence. I remember she just rubbed a slab of butter or lard, can't remember onto the large cooking surface then the batter. You did a good job but the real deal were dark brown and very thin. They never broke up tho. We filled them with bacon cheese, tomato and warmed them up under the grill or oven until the cheese melted. Today's mass produced one's are far far too thick and rubbery and just don't taste the same. Our local oatcakes shop has started to produce for some shops but we go to the actual oatcake shop where they're relatively thin as they should be. How things change over time. As an end note..Staffordshire oatcakes from supermarkets are absolutely nothing like the real deal. All mass produced by machine. Love watching you. The most interesting cooking channel. I was drooling over the bubble and squeak with the egg. Got to do it!
Thanks for sharing. best, Rik
Splendid. Its almost Easter real hotcross buns (no icing sugar cross) yes Crumpets.
Oh yes! Best, Rik
Rick,thank s for your reply.
I am watching your videos.
I love traditional recipes.
Glad you like them! Thank you. Best, Rik
Oatcakes are great with bacon and cheese, I've been eating them since I was a child but we always bought premade, thanks for showing how to make them.
You are welcome. Thanks for sharing. Best, Rik
Your flipping skills are admirable, You look so relaxed. I always tense up when I flip hoping that I catch it.
You can do it! Thank you. Best, Rik
I couldn't believe my eyes when I saw today's recipe - I have been searching for it for over 20 years. I used to by packs of oat cakes in Macclesfield Market when visiting family. Thank you so much!
A cheeky question, if
I may: does your wife enjoy your traditional UK dishes as much as your viewers do?🌷
You are so welcome! She tries everything. Some more than others. Best, Rik
Simple ingredients, and techniques anyone can do, that is what produces the best food I think. Plus, it’s often healthier. Nice job, Rik.
I agree. Thank you. Best, Rik
Rick, thanks for your reply. I've a packet of staffs oatcakes here in the fridge. They are Box Lane oatcakes one of the best! On the packet the ingredients are flour, oatmeal 33%, salt yeast sodium bicarb.
Thanks for sharing. Best, Rik
Oatcakes were common all over the north of England once upon a time. In Lancashire and Yorkshire they were known respectively as haverbread and havercakes. The Lancashire Regiment were known as the Haverbread Lads and the Duke of Wellington's West Riding Regiment were the Havercakes Lads. The story goes that recruiting sergeants would hold havercake parties to encourage young men to enlist. There is a monument in the centre of Halifax recording this information. As a boy in the early 1950's my mother would buy them at the bakers and grill them, covering them with butter. That great northern supermarket chain, Booths sells them.
Thanks for sharing. Best, Rik
I’m loving the UK cooking. So very tasty nothing like I was told!! How I’d love to travel your country and enjoy these dishes. It would be a dream come true.
Hope you enjoy them. Thank you. Best, Rik
(I really appreciate your recipes. Simple ancestral foods fascinate me, especially ones that appear to have their roots in ancient Celtic cooking. Thanks for providing the means to recreate such foods for modern enjoyment.)
Thank you. Best, Rik
I’ve had this recipe for many years and done them myself. There is something missing when compared to oatcakes bought from the oatcake shops in Stoke On Trent. It has always been a secret amongst the oatcake makers in the potteries, so for me the search continues for a properly authentic recipe. Great work though. Love these traditional recipes and they need to be preserved and shared. Thanks.
I totally agree! Thank you. Best, Rik
Love both your recipes and your presentation. Good comfort food that's simple to prepare. Got me cooking more than I have for years ❤
That is what I like! Keep cooking. Best, Rik
Sound good Rik as always. Loving the traditional recipes ❤
Thank you. Best, Rik
My word, these look so very good. I can’t wait to try them!
Hope you enjoy. Thank you. Best, Rik
"Porridge wi' cheese in" sounds fantastic! 😋
So good! Thank you. Best, Rik
Thanks for this recipe, I buy them here in North Yorkshire, now I can make my own Staffordshire oatcakes. I may use wholemeal flour, as the ones I buy are light brown in colour and a bit thinner than a pancake. Your Staffordshire oatcakes look delicious.
Thank you. Yes I agree with the flour. Amanda on here posted her way she lives there. I made a NOTE: have a look at that. Best, Rik
❤ the savory over the sweet. Suppergreat morning on the go breakfast. Thanks again chef Rick. 😊
You are so welcome. thank you. Best, Rik
I bet those would be good with sourdough starter and kept in the fridge overnight to slow fizz. I can think of a hundred uses for these. Close enough to pancakes for me :), I'll be trying these...thanks Rik.
You are welcome as always. Best, Rik
These are ideal for breakfast or lunch. Your recipes and demos are a delight to watch. Thanks, Rik.
I agree, Liz. Thank you. Best, Rik
I make these without sugar in the mix to take to work for my 'packup' (lunch break) wrapped in cling film then 30 seconds in the microwave to warm the cheese up, absolutely gorgeous
Sounds amazing. I like that. Best, Rik
I aim to incorporate oatmeal in everything recipe. Love your recipe and can’t wait to make them. Thank you for sharing 🤩🥰🙏🏻
Thank you. Best, Rik
Thank you and was not expecting to see wheat flour in the mix..
Thank you. Best, Rik
Interesting i have quite a deep knowledge of old bread and cake recipe’s. Being a time served craft baker with a deep geeky interest in the history of my trade
Sounds great! Best, Rik
Hello Rik, you have to stop giving me great recipes to try im gonna be huge if i try everyone. Lol just kidding. My husband is loving my experimenting with your recipes. A HUGE HUG in way of THANK YOU 😁💜💖💜
Thank you, accepted! Best, Rik
These look wonderful! As a child, my Nana made me potato cakes with leftover potatoes, baked not fried. I crave them. They were very browned & crispy on the outside & creamy on the inside. We would split them & slather them with butter. What is brown sauce? Is it HP?
Lovely! My mouth is watering. Best, Rik
They look incredible . Very versatile any filling you like .
Thank you. Best, Rik
You have read my mind, I was thinking about these and potato cakes.
Lovely. Best, Rik
Your sub's are clocking up quick Rik.👍
Good on ya pal.😉
My mum absolutely loves oat cakes. I think i'll make her a batch of these. Cheers Rik. 👍
As a jug head myself, who moved away from Stoke 25 years ago, but still goes back to work there a few times a month (and to pick up my favourite High Lane oatcakes) I'm looking forward to trying this recipe once I've had my next beach holiday 😅
Thanks for sharing! Use Amada's tip marked as a note in the description. Best, Rik
👍🏻 these look fantastic!
Thank you! Cheers! Best, Rik
Wonderful!
Glad you think so! Thank you. Best, Rik
Definetly a keeper. As always the taste test seals the deal for me. 👌
Good choice! Thank you. Best, Rik
Don't Know if you have already done it but a good traditional bread and butter pudding! Nice and simple - so many people now add so much it's like christmas cake! Hotel where we stay in Benidorm does it better than anywhere here!
There is a bread and butter pudding on here and a bread pudding. Best, Rik
I love bread and butter pudding 😊
I tried making these once without having a recipe. I used less wheat flour but they held together all the same. It was 1.5 part oats to 1 part AP flour.
Great job! Best, Rik
Wonderful stuff! I have made a variety of these but without any sugar or white flour. They taste great with fish. I also make traditional Scottish Oatcakes, the hard variety. Such a nice savoury treat.
Thank you. Thank you for sharing. I liked the taste of these, the oats really came through. Best, Rik
My shirt is all wet, because I'm drooling from watching you eat those oatcakes. :)
Thank you. Best, Rik
This is like Swedish pancakes but thicker in the rolling. I usually put sugar and butter, and cover with maple syrup. I will try these.
Sounds great! Thank you. Best, Rik
Sugar and butter and maple syrup-ooh yes.
They look very good. Thanks for sharing and have a good day.😊
Thank you. Same to you. Best, Rik
These look great. Awesome flipping technique too!
Thank you. Best, Rik
Fantastic idea, thank you!
You are so welcome! Best, Rik
love watching your channel the oatcakes i normally put a pinch of curry powder into the mix. And you want to try the staffordshire pikelets plain and with fruit in
Sounds amazing! Thank you. Best, Rik
This is a new one to me, Rik. I'm already reaching for the onions and corned beef!!! Peter A :) :) :)
Thank you. Best, Rik
A nice hearty bowl of cream of potato would go lovely
Oh yes! Thank you. Best, Rik
I like your 18th century grinder! lol but seriously those look delicious, will give these a try! Thanks!
Hope you enjoy. Time travel! Best, Rik
I find Staffordshire oatcakes to have a bit of a rubbery texture (but in a good way) Love them for breakfast.
Sounds great! Thanks for sharing. Best, Rik
They are mass produced and nothing like the real deal which should be thin and dark brown. Even our local oatcakes shop makes them different for the shops. They're made by machine so the recipe has to be altered slightly.
Thank You!
You're welcome! Best, Rik
lovely will bet trying these 100%
Worth a go! Best, Rik
Ive found an old recipe for cheese scotch eggs from Canada Old school English food would be great to see you coock it though.
Ha ha ha I have it scheduled already thanks for the suggestion. Best, Rik
Scotch Eggs recipe from Rik coming?? I can hardly wait.!! I never had a decent scotch egg.
We will try these. I’m excited about a different way to enjoy oats. And I’ve never met a pancake I didn’t like… if you leave out McDonalds, that is 😂.
Hope you enjoy. Best, Rik
Thank you so much for the recipe for REAL Staffordshire oatcakes. A lot of oatcake shops in stoke are now putting baking soda into their ouatcakes which gives them a horrible soda smell and taste. Real oatcakes Never had soda in the recipe.
Hope you enjoy. Thank you. Best, Rik
Hi Rik, thanks for the recipe. I'm from S-O-T but now living in Thailand for the past 25yrs. Oatcakes are the one thing I miss the most, food wise. There are so many different fillings. 2 of mine were Bacon, Cheese & onion, or Bacon Cheese & Tomato. Tin, not fresh, with brown sauce of coarse. How long does the mixture last in the fridge
Thanks again Rik
A couple of days., Ron. I wouldn't go any longer. You have a couple of years on me - 21 now. Thank you. Best, Rik
@@BackyardChef Thanks Rik for your quick reply. Are you in Thailand? when I saw your Kitchen I did wonder. I'm in Buriram.
@@ronsmith2464 21 yrs. Thank you. Best, Rik
Yum! Portable porridge 😊.
Oh yes! What's not to like. Best, Rik
Trying these
Thank you. Worth a go - take a look at the note: in the recipe. Best, Rik
Flippin 'eck Rik lovely with bacon cheese and tomato 👍
Oh yeah! I will agree there. Best, Rik
My mother's family come from Stoke, I grew up thinking Staffordshire oatcakes were a secret and we weren't allowed to share the recipe with anyone because that's what both my mother and grandmother had told me. Turns out they didn't want to share them with anyone and keep it all to themselves.
Nothing wrong with that idea. Amanda on here gave her way of making and she is from Stoke. I have included it as a note. Made her way would really bring this to town. Best, Rik
Yes keep these recipes coming because some of these old recipes are being stolen and used by modern chefs and not giving their history of where they were from .
Ron I agree with you - they are being stolen and claimed by many. Even on here folks do not give credit to anyone anymore shocking! Thank you. Best, Rik
Love your recipes, not from UK, just wondering why yeast?
I make pikelets and crepes without yeast, they turn out great!
When i was younger i had beautiful crepes, with a mornay sauce and asparagus pieces delicious from a cafe!
Oats would make it heavy, but as you said they are an original recipe, would they have used yeast in their recipe a few centuries ago?
This is the traditional way of making these oatcakes. Normal pancakes no. Yeast would have been made in all sorts of ways back in the day and the ingenuity of those cooking would have adapted all sorts of ingredients. The cafe sounds like an amazing place. Best, Rik
Yeast adds flavour I think.
Yes I agree. Thank you. Best, Rik@@janne2744
@@janne2744
Would give it a bread like flavour and also helps to rise!
@cindychristie6314 I wouldn't say a bread like flavour as they're cooked differently but it would make them rise I suppose as yeast does. That's probably why the mass produced ones are so thick. A machine squirts the mix out. Our Rik would know.
Lovely with cheese and ham or with golden syrup for a sweeter treat!!!
Sounds amazing! Best, Rik
When you have cooked one side flip the oatcake then put the cheese on top while the other side cooks. They are great with pre cooked bacon or sausage and cheese. 😅
Great tip! Thank you. Best, Rik
Φανταστικό!!!!!!❤
Σε ευχαριστώ. Με εκτίμηση, Ρικ
You had me at PANCAKE ❤
Thank you. Best, Rik
We like cakes with cottage cheese here in my SWUSA fam!
Lovely. Best, Rik
Oats cakes date bake to the viking era. And as the weather in the north is quite damp was perfect for the growing of oats. Which was called hafer, where we get the word haversack from. And duke of wellingtons regiment were known as the haversack lads.
Thanks for sharing.
I should know better than to watch your work on an empty stomach! 😆 I wonder how that cheese ones would taste with a little big of chutney.
Lovely! Thank you. Best, Rik
All the talk here about bacon and onions and even mushrooms makes me want to share a traditional Norwegian recipe for “hard dumplings” to add to soup or as a side dish with bacon, and onions fried in the bacon fat and melted butter. 2 cups of all purpose flour, salt to taste about 1 teaspoon, pepper, to taste and dried dill weed about a teaspoon. and 1 egg or 2 if they are small. mix in a food processor until the mixture resembles corn meal or all the egg is incorporated. With the machine running, add cold water a little at a time unti a sticky dough comes together.Not too wet. Drop by teaspoonsful or a little larger if dessired, into boiling well-salted water or broth.. I add a chix buiilion cube or 2 to my water. If the water is plain it takes all the flavor out of the dumplings. cook until they rise to the top and are cooked inside,. drain and pour melted butter over and keep warm, toss with bacon and onions. OR add to your soup. they are good with any soup and wonderful added to potato soup. i don’t cook them IN the soup because they soak up he broth and make a clear soup cloudy. They are chewy and are basically a noodle without the fuss of rollng them out etc. My BFF says they are German and she calls them “Knepps”.. i used to mix them by hand, the way my Grandma taught me, using 2 knives or a fork, but it is a lot of work, The food processor does it better. Enjoy.
Wow! Thanks for sharing. Best, Rik
I think I’d have added some wholemeal to darken them up. But I’ve used them to make lasagna in the past :)
Yes I agree. Great tip on the lasagna. Best, Rik
I haven't noticed before but I just scanned through your videos and it has to be said British food really is beige isn't it. Thats not a comment on your cooking and im British myself, but when you see all those dishes lined up next to each other, everything just so beige haha
Apart from cabbage, swede, carrots. Same all around the would I reckon. Best, Rik
Staffordshire quesadillas?😉 Greetings from across the pond.
Thank you. Best, Rik
I b et those would be great filled with some of your Madras Chicken, left over & shredded.
Delicious! Best, Rik
I make and put warm chopped boiled eggs, butter, shredded cheese,salt and pepper in them.😋😋
Sounds great! Lovely. Best, Rik
Have you done Scotch Eggs
Old vid 3 years ago th-cam.com/video/Ml_CXcxobD4/w-d-xo.html
Quick oats - is that the same as rolled oats?
Not really. Best, Rik
What are the quantities Rik. ?
They are always in the video description.
You can use a unit converter to switch from metric to US or Volumetric measures.
Ric, I've just checked mate. They are in the description. Let me know if you are having trouble finding them, please. You contribute regularly on here, so I would imagine you know where they are in the description. It could be a hiccup! Best, Rik
Knowing it tastes like porridge I can’t imagine putting savoury food on it, I think honey/ jam/ or some treacle for me, not that it matters to others what I think on it lol.🙃
Yes, lovely. Best, Rik
You'd be surprised. Oats are versatile, and so neutral they go well with sweet or savoury. The Indians serve Upma, which is savoury oats with spiced vegetables. Much like grits from the US, or Turned Cornmeal from the West Indies with salted codfish, onions, tomators, and thyme.
I agree 100% thanks for sharing. I had grits in South Carolina about 25 years ago and I loved the dish for breakfast. Best, Rik@@BigHenFor
locally we cover them in grated cheese and place under a hot grill until the cheese is melted.
Lovely. Best, Rik
Scrambled egg is the best filling
Lovely, Best, Rik
you forgot to mention Derbyshire Oat cakes ;)
Next time. Best, Rik
You said it but why don't you write the book? And please reserve an autographed copy for me. ❤❤❤
Wow! Thank you very much. One day! Best, Rik
I love that u give us old recipes ❤love to c what ppl ate in a day in ithwr countryes. Will defenately make these tomorriw👍. Thx for the recipe💕👋🇫🇮
Hope you enjoy. Best, Rik
Great recipe - virtually the way I make them - the only difference is I use oats that I blitz in a liquidiser but I don’t blitz them to flour but leave some texture.
Our dog usually gets the first pancake.