Get the Recipe
Serious Eats digs into pancakes around the world.
Though these oat-based yeast pancakes may appear lacy and delicate, they're actually quite satisfying and substantial. They're traditionally stuffed with savory ingredient like eggs, sausage, and ham, but they can also be loaded with syrup and filled with jam. Originally made popular in the North Staffordshire area of England, these cakes were once sold from kitchen windows to passersby on the street as fast food. Although increasingly uncommon, there are still manufactures that make and distribute oat pancakes to larger chains and supermarkets.
If you're serving these pancakes as a hearty breakfast or lunch, I suggest filling them with softly cooked apples and bits of sausage. For a light supper, top them with something rich; I like to throw in sautéed mushrooms cooked in butter.
Get The Recipe!
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.