Derbyshire is a county in the northwest of England, famed for its rolling hills and picturesque villages. Several famed dishes have their origins in this historic county, but perhaps the best is the (seemingly humble) Derbyshire oatcake. The cousin of a traditional pancake, an oatcake is cooked on a hot griddle or frying pan and often used as the base for delicious toppings including eggs and bacon and cheese and ham. Read on for a simple recipe, plus three toppings that you must try.
Ingredients:
- 250 grams of fine oatmeal
- 80 grams of wholemeal flour
- 80 grams of plain flour
- 1 teaspoon of yeast
- 1 tablespoon of baking powder
- A pinch of salt
Instructions:
- In a large bowl, mix the oatmeal, both types of flour, yeast, and salt.
- After making a well in the center of the mix, gradually pour 1 pint of lukewarm water and mix until the batter is well combined. Set aside for three to four hours.
- When ready to cook the batter, whisk in the baking powder.
- Heat a teaspoon of oil in a frying pan, add a tablespoon of batter, and fry on each side until golden brown (this process is very similar to cooking pancakes).
The Toppings
Once your oatcakes are cooked, keep them in a warm place so they stay nice and hot. Fry eggs and bacon and then use an oatcake as a sponge to soak up all the goodness from your mini fry-up.
Cheese and ham are a heavenly combination. Take a cooked oatcake and place in a warm frying pan. Grate cheese over the top and allow it to melt before adding strips of ham. Fold the oatcake in half and cook on both sides before serving.
For a vegetarian option, try cooking mushrooms in oil and butter and wilting spinach in a saucepan before combining on top of an oatcake. A sprinkling of cheese on top would be an excellent addition.
