Home
Recipes
Staffordshire oatcakes

Staffordshire oatcakes filled with mushrooms

Staffordshire oatcakes

Name: Staffordshire oatcakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes 6 oatcakes
Ingredients: 225ml milk; 7g sachet fast-action dried yeast; 100g fine oatmeal; 75g wholemeal flour; 25g plain flour; ¼ tsp fine sea salt; 1 tsp vegetable oil; 300g mushrooms finely sliced; a few thyme sprigs leaves picked; 2 garlic cloves crushed; 75g gruyère grated

Ailsa Burt

Save recipe

Makes 6 oatcakes

Easy

Prep: 10 mins

Cook: 30 mins

plus 1 hr proving

A star rating of 5 out of 5.2 ratingsRate

loading...

Enjoy these speciality pancakes from Staffordshire – made from oatmeal, flour and yeast, we've filled ours with mushrooms and gruyère

Freezable

Egg-free

Nut-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Carrot & caraway crackers

A star rating of 5 out of 5.3 ratings

Beetroot hummus party platter

A star rating of 4.9 out of 5.12 ratings

4 creamy dips

A star rating of 4.9 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

225ml milk
7g sachet fast-action dried yeast
100g fine oatmeal
75g wholemeal flour
25g plain flour
¼ tsp fine sea salt
1 tsp vegetable oil
300g mushrooms

finely sliced
a few thyme sprigs

leaves picked
2 garlic cloves

crushed
75g gruyère

grated

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Petr serving

kcal223
fat8g
saturates4g
carbs26g
sugars3g

low
fibre3g
protein10g
salt0.47g

Method

step 1

Heat the milk and 200ml water in a small pan over a gentle heat until steaming but not hot. Whisk together the yeast, 2 tsp sugar, the oatmeal, flours and salt in a bowl. Pour in the warmed milk and stir until the mixture resembles a thick batter. Cover and leave to prove in a warm spot for 1-2 hrs until increased in size and bubbly.
step 2

Heat a dry, non-stick frying pan over a medium heat and fry the mushrooms for 8 mins until browned, stirring occasionally. Stir in the thyme and garlic, and fry for 2 mins until fragrant. Season and set aside.
step 3

Brush a little of the oil over a non-stick frying pan set over a medium heat. Pour in a ladleful of batter and swirl the pan to coat the base. Fry for 2-3 mins until set and browned on the bottom, then flip and repeat. Take care when flipping, as they can break quite easily. Repeat with the remaining batter.
step 4

To serve, return the pan to the medium heat, carefully lay in an oatcake and spoon some of the mushrooms over half of it. Sprinkle over a little of the grated gruyère. Fold the oatcake in half to create a semi-circle and enclose the filling, and fry gently for 1-2 mins until the cheese has melted. Repeat with the remaining oatcakes, mushrooms and cheese. Serve straightaway.

Recipe tip

These can be frozen, just layer some baking parchment between each oatcake and freeze flat.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now