A short history of the Staffordshire oatcake

Last time, I made some oatcakes, now is the time to talk about them.



This long-standing Potteries specialty has a number of origin stories.
The most likely dates the oatcake at least back as far as the 17th century. Oats were one of the few grains which thrived in north-west England, and the oatcake developed as an excellent way to make use of them. Derbyshire and Cheshire also have their own variations on oatcakes, but the Staffs variety is the best known.

When the industrial revolution arrived and the pottery industry took off, bakers soon cottoned on to the idea selling oatcakes to the masses. Front rooms were turned into shops which served their customers through the window. Everyone in North Staffordshire was eating oatcakes, and everyone had their own recipe for them.
The 20th century brought a decline for the oatcake industry and closed down a vast number of traditional oatcake shops.
In fact, the very last one - the Hole in the Wall in Waterloo Street, Hanley - is set to close down in March this year.

On the positive side, supermarkets now sell ready-made oatcakes, and there are online companies who sell mixes and oatcakes themselves, and are willing to deliver them all over the world.

The Hole in the Wall oatcake shop
Oatcake history on BBC Stoke and Staffordshire

Staffordshire oatcakes, as made in Gloucestershire

After Christmas, my mum generously gave me and my vast quantity of miscellaneous stuff a lift back up to Stoke, and then a lift to Sainsbury's to fill my bare cupboards. While we were there, she picked up a packet of ready-made Staffordshire oatcakes to take home and try.

She liked them so much she decided to try making them at home.

That's a lot. She doesn't like cooking.

So, when I came home this weekend she offered to make some, and I obviously couldn't help getting involved.

The recipe needs
200g fine oatmeal (we made our own by smushing rolled oats in the food processor)
100g wholemeal flour
100g plain flour
1tsp
a pinch of salt
825ml (1 pint) of water

Mix the dry ingredients



add the water and mix until the mixture has a creamy consistency ( we found it took a little more water than the recipe suggested to get a pourable consistency)


Looks a lot like porridge

Then, leave the batter to stand in a warm place for 3-8 hours. When you come back, it'll will be lovely and frothy.

Heat a frying pan with a little oil and pour in a ladleful of batter.



Cook your oatcakes like pancakes, then set them aside with greaseproof paper between each one (to stop them sticking together).


This was my very first one, it did get a little bit broken.

Fill them - we went for cheese and bacon - then you can grill or fry them to warm it all, and serve!



Delicious.

If you try it, let me know how it goes!
Later in the week, I'll be bringing you the history of the Staffordshire oatcake.

Things people buy in packets but don't need to #1: egg fried rice

I don't know if my experience is unusual, but the only times I've seen people eating egg fried rice since I got to uni has been out of a packet or a takeaway. No one seems to know how it's done, let alone trying it for themselves.

Thing is, egg fried rice is really really easy. My mum can do it, and she once exploded an egg over two whole rooms.

Step one - cook some rice. You can use boil-in-the bag, long grain, brown rice, whatever. Follow the cooking instructions on the packet.
These usually go; put rice in pan, pour in enough water to cover the rice plus a little bit, add salt. Boil with the lid on the pan for 10-12 minutes, allow to sit for a minute.

Step two - Heat a little oil in a saucepan or a wok.
While the rice is cooking, you may want to cook a few things to go in it i.e. bacon bits, peas etc. I did bacon.

Step three - put the rice in the pan, and stir so it's all coated in the oil

Step four - Break an egg into your frying pan/wok, and scramble it into the rice.

Step four - Stir the whole lot thoroughly , making sure the egg is all cooked (While I don't object to eating raw egg in cake mix, I do in my actual dinner)

And serve!

Of course one of the best ways to enjoy this, is with a stir fry, and the key to a nice stir fry is in the marinade;
My favourite is peanut butter (preferably crunchy), soy sauce and sweet chilli sauce.

Slice your meat and/or vegetables, leave them to soak for around thirty minutes to an hour, then chuck them in the wok!

Simple, tasty, fast, and easier than anyone seems to realise!