Wednesday, June 19, 2013

Staffordshire Oatcakes

Oatcakes are a popular Scottish bread. I made oatcakes for Scotland during my breakfasts around the world project. Those were made by baking the cracker shaped dough. What sets Staffordshire oatcakes apart besides the fact that they hail specifically from the Staffordshire area of Scotland is that they are cooked on a frying pan. They also have yeast and flour in them to make them rise. Staffordshire oatcakes are often wrapped around many different sweet or savory fillings and served as a meal. They are large and circular like crepes. (At least they are supposed to be. Mine were a bit deformed.) Enjoy!

staffordshire oatcakes (3) by Decorated11

Staffordshire Oatcake
1 cup whole wheat flour
2 cups oatmeal
2 tsp yeast
320 ml hot water
320 ml milk
dash of salt
1 tsp sugar

Blend the oatmeal into a flour. Combine all the ingredients. Cover and let the batter rest for 1 hour. Scoop ½ to ¾ cup of batter onto a nonstick pan preheated to medium heat. Spread it out as thinly as possible. Cook both sides until lightly browned.

033 by Decorated11
Here is a pop-up castle card that I made following the directions on this blog.
034 by Decorated11
Pulling back on the highest center tower makes the castle pop up, revealing where your message is written.

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