Yorkshire Oatcakes (Havercake)
Thin, lacy yeasted oat griddle breads with a subtle sourdough tang, traditional across the West Riding of Yorkshire.
- Prep
- 50 min
- Cook
- 20 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 245 kcal
Equipment
- •large mixing bowl
- •balloon whisk
- •measuring jug
- •heavy flat griddle or frying pan
- •soup ladle
- •palette knife
Nutrition
Per serving, approximate
- Calories
- 245 kcal
- fat
- 8 g
- carbs
- 36 g
- fibre
- 4 g
- protein
- 7 g
- calories
- 245 kcal
Instructions
- 1
Whisk the fine oatmeal, medium oatmeal, plain flour, yeast, sugar, and salt together in a large mixing bowl.
- 2
Pour in the lukewarm water and lukewarm milk gradually while whisking to form a smooth, runny batter.
- 3
Cover the bowl with a clean tea towel and leave in a warm spot for 45 minutes until bubbly.
- 4
Place a heavy flat griddle or wide frying pan over medium-high heat on the hob.
- 5
Lightly wipe the hot griddle with vegetable oil using a folded piece of kitchen paper.
- 6
Gently stir the fermented batter with a ladle before cooking.
- 7
Pour a ladleful of batter onto the hot pan, tilting quickly to spread it into a thin circle.
- 8
Cook for 2 to 3 minutes until holes appear across the top and the edges pull away.
- 9
Flip the oatcake carefully using a palette knife and cook the other side for 1 to 2 minutes.
- 10
Transfer the cooked oatcake to a wire rack and repeat with the remaining batter.
Chef's tips
The batter should be the consistency of single cream. If it thickens excessively while standing, whisk in one or two tablespoons of warm water. Keep cooked oatcakes wrapped in a tea towel to remain soft for rolling.
Ingredient substitutions
- vegetable oil → lard or beef dripping
- whole milk → unsweetened oat milk
- medium oatmeal → rolled porridge oats pulsed finely in a food processor
Storage
Store cooled oatcakes in an airtight container layered with greaseproof paper in the fridge for up to 3 days.
Reheating
Warm briefly in a dry frying pan over medium heat for 30 seconds on each side until pliable and hot.
Common mistakes to avoid
- •Leaving the batter too thick, which results in heavy pancakes rather than thin havercakes.
- •Attempting to flip the cake before the bubbles burst, causing it to tear.
- •Overheating the pan, which scorches the oat batter before it cooks completely through.
Serving suggestions
Cooked Yorkshire Oatcakes (Havercake)?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Yorkshire and the Humber
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
