oatcake

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An oatcake is a type of cracker or pancake, made from oatmeal, and sometimes flour as well. Oatcakes are cooked on a griddle.

North Staffordshire and Derbyshire oatcakes

North Staffordshire oatcakes with bacon and cheese.

A North Staffordshire oatcake is a type of pancake made from oatmeal, flour and yeast. It is cooked on a griddle or 'baxton'. The oatcake is a local speciality in the North Staffordshire area of England. They are normally referred to as Staffordshire oatcakes or possibly Potteries oatcakes by non-locals, because they were made in this area. In and around Staffordshire and south Cheshire, they are often simply known as oatcakes.

Derbyshire oatcakes are similar to Staffordshire oatcakes, but while following a similar (or even the same) recipe are generally larger in diameter, and thicker. For example the same recipe will make four Derbyshire or twelve Staffordshire style oatcakes.^[1]

It was once common throughout the Potteries for oatcakes to be sold directly from the window of a house to customers on the street. Only one producer of this style remains; however, there are many small commercial premises who sell oatcakes. Larger commercial enterprises exist that sell oatcakes to supermarkets and other large distribution chains.

When pre-cooked, the oatcake are a form of fast food. Catering outlets in the area usually offer oatcakes with fillings such as cheese, tomato, onion, bacon, sausage, and egg. They can also be eaten with sweet fillings such as golden syrup, jam or banana, but this is less common. They are traditionally re-heated by steaming between two plates over a saucepan of water or nowadays by microwave, though some may prefer frying in butter or grilling.

Scottish oatcakes

oatcakes with clapshot

In Scotland, oatcakes are made by baking rounds of oatmeal on a tray. If the rounds are large, they are then sliced into triangular shapes. Oatmeal is used because it is one of the few grains which grows well in the North of Scotland and was, until the 20th century, the staple grain used.

Scottish soldiers in the 14th Century carried a metal plate and a sack of oatmeal. According to contemporary accounts, one would heat the plate over fire, moisten a bit of oatmeal and make a cake to "comfort his stomach. Hence it is no marvel that the Scots should be able to make longer marches than other men."^[2]

Samuel Johnson referred, disparagingly, to this staple diet in his dictionary definition for oats:

A grain, which in England is generally given to horses, but in Scotland supports the people.

Lord Elibank was said by Sir Walter Scott to have retorted

Yes, and where else will you see such horses and such men?.^[3]

Nowadays, many brands of oatcakes are commercially available, such as Nairns, Paterson's, and Walkers. Apart from those larger commercial manufacturers of oatcakes, there are many local bakers providing variations on the basic recipe.

Similar oatcakes are produced in Ireland, in a shared tradition with the Scottish. Ditty's is a brand of Irish oatcake.

References

1. ^ BBC Derby oatcake recipe
2. ^ http://outremer.co.uk/feasting.html Outremer.co.uk
3. ^ The Life of Samuel Johnson, LL.D.: Including a Journal of His Tour to the Hebrides. Volume 3 by James Boswell. Edited by John Wilson Croker. Publisher: Derby & Jackson, New York, 1858. Page 11.

• Sinclair, Molly. Scottish Heritage Cookbook. Heritage Cookbooks. Mission San Jose, California: 1990.

External links

• Complete listing of North Staffs Oatcake Shops
• Staffordshire oatcakes information
• Walkers Shortbread oatcakes information
• Nairns Oatcakes Serving Guide
• A local family take on the history of North Staffordshire Oatcakes, with easy recipes