Recipes
Staffordshire oatcakes
Somewhere between a wrap and a pancake, these make a great base for any of your favourite fillings.
Somewhere between a wrap and a pancake, these make a great base for any of your favourite fillings.
Cook: 20 Mins
Serves: 4
Price: £0.79 per serving
Nutritional Information
Each 266g serving contains
Energy
3759kj
338kcal
3759kj
338kcal
17%
Fat
11.2g
11.2g
Med
16%
16%
Saturates
3.7g
3.7g
Low
19%
19%
Sugars
4.5g
4.5g
Low
5%
5%
Salt
1.28g
1.28g
Med
21%
21%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1413kj/338kcal
Typical energy values per 100g:
1413kj/338kcal
Ingredients
100g Asda Scottish Porridge Oats
115g Asda Wholemeal Bread Flour
5g Asda Easy Bake Yeast, around 1 tsp
½ tsp fine Sea Salt
½ tsp Caster Sugar
200ml Semi-skimmed Milk
175ml warm water
2–3 tsp Sunflower Oil, for frying
1 tbsp Sunflower Oil
250g Asda Mild & Versatile White Mushrooms, sliced
140g Asda Sweet & Fruity Baby Plum Tomatoes, halved
100g Asda Mild & Tender Spinach
100g Asda 40% Less Fat Salad Cheese
Method
1
Blitz the oats and flour in a food processor until finely ground. Add the yeast, salt, sugar and mix. Then, put the milk and 150ml water in a small pan. Warm gently until tepid, stirring occasionally – don’t let it get too hot.
2
With the motor running on the food processor, pour the warm milk and water mix onto the oats and blend until well combined. Pour into a bowl and set aside in a warm place for 30–40 mins, or until slightly risen and foamy. Stir 25ml warm water into the oat mix to make a frothy, pourable batter.
3
Brush a medium non-stick frying pan with oil and put on a medium-high heat. Once hot, remove from the hob and add a large ladleful, around 100ml, of batter. Tilt the pan and spread the batter, using the back of a metal spoon, to make a pancake.
4
Return the pan to the heat and cook the oatcake for 1–1½ mins, or until it looks bubbly and the surface is almost dry. Carefully flip over and cook on the other side until lightly browned. Slide the oatcake onto a warmed plate and cover with a clean tea towel to retain the heat. Repeat to make 3 more oatcakes, piling up on the same plate.
5
For the filling, heat the oil in a large frying pan or wok over a medium-high heat and add the mushrooms. Season with salt and black pepper and stir-fry for 2 mins. Add the tomatoes and cook for a further 1 min or until they start to soften. Add the spinach and cook for 30 secs, stirring constantly.
6
Fill each pancake with the mushroom, tomato and spinach mix, crumble over the cheese, season with a little more pepper and serve.