By eatmundo · July 6, 2026
🇬🇧AI-generated imageSame ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Flatbread & pastry44 recipes from 13 countries
A delightful regional specialty from Staffordshire, these savoury griddle cakes are made with oat flour and yeast, resulting in a wonderfully soft and pliable texture. Traditionally enjoyed as a hearty breakfast or lunch, they are often generously filled with crispy bacon and melted cheese, offering a taste of authentic British comfort.
According to eatmundo's ingredient comparison, the closest dish to Staffordshire Oatcakes from another cuisine is Trabzon Pidesi (Türkiye): the two share 40% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Begin by activating 7g of dried active yeast in a small bowl with 1 teaspoon of caster sugar and 100ml of warm water (around 40°C). Let it sit for 5-10 minutes until a frothy layer forms on top, indicating the yeast is active and ready.
- 2
In a large mixing bowl, combine 250g oat flour (or finely ground oats), 75g plain wheat flour and 1/2 teaspoon of salt. Whisk these dry ingredients together so they are well distributed.
- 3
Gradually pour the activated yeast mixture, 200ml of warm milk and 250ml of warm water into the dry ingredients. Whisk thoroughly until you have a smooth, thin, easily pourable batter, like a thin pancake batter, with no lumps.
- 4
Cover the bowl with a clean tea towel or cling film and leave the batter in a warm place for about 1 hour. It should double in size and become visibly bubbly, ready for cooking.
- 5
While the batter rests, fry the 150g of bacon in a heavy-based frying pan or griddle over medium heat until crispy. Set it aside to keep warm and wipe out the pan. Keep the pan over medium heat and lightly grease it with 1 teaspoon of the oil. Re-grease it with a little more of the 2 tablespoons of oil between oatcakes. Getting the temperature right is key here: a small drop of batter should sizzle gently on contact.
- 6
Pour approximately 60-70ml (around 1/4 cup) of batter per oatcake onto the hot pan, spreading it slightly if needed to form a round shape about 15cm in diameter. Cook for 2-3 minutes until bubbles appear on the surface and the edges begin to dry.
- 7
Carefully flip the oatcake and cook for another 1-2 minutes on the second side until golden brown and cooked through. While the second side cooks, scatter a share of the 100g of grated cheese and the crispy bacon over half of the oatcake so the cheese melts. Fold it over and serve immediately.
Frequently Asked Questions
What is Staffordshire Oatcakes?
Staffordshire Oatcakes are a type of savory pancake originating from the English county of Staffordshire. They are primarily made from a batter of oats, wheat flour, and yeast, and are typically served warm as a breakfast item, often filled with bacon, cheese, or eggs.
What type of oats should I use for Staffordshire Oatcakes, and does it matter?
For the best texture, use finely milled or pinhead oats; if using rolled oats, blend them slightly before mixing into the batter. This ensures a smoother, more traditional oatcake.
How can I tell if my oatcake batter has the right consistency, and why is resting important?
The batter should be similar to a thin pancake batter, easily pourable but not watery. Resting for at least an hour, or overnight, is crucial for the yeast to activate and the oats to fully hydrate, preventing a crumbly oatcake.
What's the ideal temperature for cooking Staffordshire Oatcakes, and how do I know when they're done?
Cook oatcakes on a medium-hot griddle or heavy frying pan; it is ready when a drop of batter sizzles gently. Cook for 2-3 minutes on the first side, until bubbles appear on the surface and the edges dry. Then flip and cook for 1-2 minutes on the second side until golden brown and cooked through.
What are traditional fillings for Staffordshire Oatcakes, and how are they typically served?
Traditionally, Staffordshire Oatcakes are served warm with crispy bacon and grated cheese, often cheddar. They can also be enjoyed with butter, jam, or even as a base for a full English breakfast.
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