Staffordshire Oatcake Bacon and Cheese Roll
Warm, tender Staffordshire oatcakes rolled around sizzling back bacon and melted mature Cheddar cheese. A quintessential British breakfast and lunch staple.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 485 kcal
Equipment
- •Mixing bowl
- •Whisk
- •Non-stick frying pan
- •Baking tray
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 23 g
- carbs
- 44 g
- fibre
- 4.5 g
- protein
- 27 g
- calories
- 485 kcal
Instructions
- 1
Whisk oatmeal, wholemeal flour, plain flour, yeast, sugar, and salt together in a large mixing bowl.
- 2
Pour in warm milk and warm water, whisking vigorously until you have a smooth, pourable batter.
- 3
Cover the bowl with a tea towel and rest in a warm spot for 45 minutes until bubbly.
- 4
Preheat your oven grill (broiler) to high.
- 5
Arrange bacon rashers on a baking tray and grill for 6 to 8 minutes until crisp, then set aside.
- 6
Melt a tiny smear of butter in a non-stick frying pan over medium hob heat.
- 7
Pour a ladle of batter into the hot pan, swirling quickly to form a thin, round pancake.
- 8
Cook for 2 to 3 minutes until bubbles pop on the surface and the underside turns speckled golden.
- 9
Flip the oatcake over with a spatula and cook the second side for 1 to 2 minutes.
- 10
Lay two rashers of cooked bacon across the oatcake and scatter evenly with 40g of grated Cheddar.
- 11
Roll the oatcake up tightly into a cylinder and place onto a baking tray.
- 12
Grill the rolled oatcakes for 2 minutes until the cheese is melted and bubbling at the ends.
Chef's tips
Ensure your batter is the consistency of single cream; add a splash of water if it thickens too much during resting. Using mature cheese gives the best contrast to the soft, nutty oat pancake.
Ingredient substitutions
- smoked back bacon rashers → vegetarian bacon or grilled flat mushrooms
- mature Cheddar cheese → Red Leicester or Cheshire cheese
Storage
Keep cooked, unfilled oatcakes in an airtight container in the fridge for up to 3 days or freeze with baking paper between layers.
Reheating
Reheat unfilled oatcakes in a dry frying pan for 1 minute per side before filling, rolling, and grilling.
Common mistakes to avoid
- •Making the batter too thick, which results in heavy, rubbery oatcakes.
- •Pouring batter into a cold pan, which prevents the characteristic small holes from forming.
- •Grilling too long after rolling, which dries out the soft pancake texture.
Serving suggestions
Cooked Staffordshire Oatcake Bacon and Cheese Roll?
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