Derbyshire Oatcakes
Thick, soft Derbyshire oatcakes griddled until golden, layered with savoury melted mature Cheddar cheese and crisp British back bacon.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 485 kcal
Equipment
- •Large mixing bowl
- •Whisk
- •Heavy frying pan or griddle
- •Ladle
- •Palette knife or fish slice
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 23 g
- carbs
- 44 g
- fibre
- 4.5 g
- protein
- 24 g
- calories
- 485 kcal
Instructions
- 1
Whisk the oatmeal, plain flour, wholemeal flour, yeast, sugar, and salt together in a large bowl.
- 2
Combine the warm milk and warm water in a jug until lukewarm to touch.
- 3
Pour the liquid into the dry mixture, whisking until a smooth, thick batter forms.
- 4
Cover the bowl with a clean tea towel and leave in a warm room for 45 minutes until bubbly.
- 5
Heat a heavy frying pan or cast-iron griddle over medium heat on the hob.
- 6
Melt a small knob of lard in the pan to grease the base lightly.
- 7
Ladle roughly 80 ml of batter into the centre to make a thick, 12 cm round.
- 8
Cook for 3 to 4 minutes until bubbles burst across the surface and underside turns golden.
- 9
Flip carefully with a fish slice and cook the second side for 2 minutes until lightly browned.
- 10
Transfer to a warm plate and repeat with remaining batter, greasing the pan between batches.
- 11
Top each hot oatcake with crisp bacon and grated cheese, then melt under a hot grill.
Chef's tips
Ensure your liquids are only lukewarm, as hot liquids will kill the yeast. Keep the batter relatively thick compared to crêpe batter so the oatcake maintains its characteristic Derbyshire thickness. Cook over a steady medium heat so the centre cooks through before the exterior browns excessively.
Ingredient substitutions
- lard → salted butter or vegetable oil
- mature Cheddar cheese → Derbyshire Red cheese or Double Gloucester
- smoked back bacon → grilled field mushrooms or vegetarian sausages
Storage
Store cooled oatcakes stacked between greaseproof paper in an airtight container in the fridge for up to 3 days.
Reheating
Reheat on a lightly buttered hot frying pan for 2 minutes on each side, or under a medium grill until piping hot.
Common mistakes to avoid
- •Making the batter too runny, which leads to thin Staffordshire-style oatcakes rather than thick Derbyshire ones.
- •Cooking on excessive heat, scorching the outside while the oat centre remains raw and gummy.
- •Not allowing the yeast batter sufficient resting time to become aerated and frothy.
Serving suggestions
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