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 Originally made popular in the North Staffordshire area of England, these cakes were once sold from kitchen windows to passersby on the street as fast food.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.
- Yield:Makes 10 cakes
- Active time: 40 minutes
- Total time:1 hour 40 minutes
- 1 cup (about 5 ounces) all-purpose flour
- 3/4 cups oats
- 1 tablespoon sugar
- Pinch of salt
- 1 packet rapid-rise yeast
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 tablespoons unsalted butter
- Optional fillings: bacon, sautéed mushrooms, leftover roast, maple syrup, sautéed apples
In a large bowl whisk together flour, oats, sugar, salt, and yeast. Whisk in 2 cups warm water. Cover with a large towel and let sit until mixture is bubbly, about 1 hour.
Whisk baking soda and baking powder into batter. Melt 1 tablespoon butter in a large skillet over medium high heat. Add batter to the pan by the 1/4 cup (you will have to work in batches). Cook until bubbles form on the top of the oatcake, about 2 minutes, then flip and cook until the under side is brown, about 1 more minute. Repeat until batter is gone, then serve immediately with any of the additional toppings.