London Road oatcakes are a hearty, griddle-cooked flatbread from the Staffordshire Potteries, made from a simple batter of fine oatmeal, flour, yeast, and milk or water. They are soft and slightly chewy with a delicate nutty flavor, unlike the crisp Scottish oatcakes, and are traditionally served warm with butter or filled with cheese and bacon. This recipe delivers a genuinely useful, foolproof version that works on a standard griddle or frying pan, with a clear method and practical tips to help you get the texture just right.
Ingredients
- 2 cups (200 g) fine oatmeal (or porridge oats blended to a fine powder)
- 1 cup (130 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 packet (7 g) active dry yeast (about 2 1/4 tsp)
- 1 tsp (5 g) sugar
- 2 cups (480 ml) lukewarm water (about 110°F / 43°C)
- 1/2 cup (120 ml) lukewarm milk (optional, for a richer batter)
- 1 tbsp (15 ml) vegetable oil or melted butter, plus more for the griddle
Instructions
- In a large bowl, whisk together the fine oatmeal, flour, salt, yeast, and sugar. Make a well in the center.
- Pour in the lukewarm water (and milk if using) and the oil. Whisk vigorously until you have a smooth, thin batter—about the consistency of heavy cream. If the batter seems too thick, add a little more water.
- Cover the bowl with a clean kitchen towel or plastic wrap. Let it rest in a warm, draft-free place for about 1 hour, or until the batter is bubbly and has expanded slightly. It won’t double like bread dough, but it should look airy.
- After the rest, stir the batter down—it will be very loose. Heat a griddle or a large non-stick frying pan over medium heat. Lightly grease the surface with a little oil or butter.
- Pour about 1/4 cup (60 ml) of batter onto the hot griddle for each oatcake. It will spread into a circle about 5–6 inches (13–15 cm) across. Cook for 2–3 minutes, until the top looks set and small bubbles appear, and the bottom is golden brown.
- Flip and cook the other side for another 1–2 minutes, until golden. Transfer to a plate and keep warm under a clean towel while you cook the remaining batter. You should get about 6 oatcakes.
- Serve immediately, or cool completely on a wire rack if storing.
Tips
- Oatmeal texture: Use fine oatmeal (often sold as “medium” or “pinhead” oatmeal ground finer) for the best texture. If you only have rolled oats, pulse them in a blender or food processor until they resemble coarse flour—don’t over-process into dust.
- Consistency is key: The batter should be quite thin, like a crepe batter. If it’s too thick, the oatcakes will be dense and doughy. Add water a tablespoon at a time until it flows easily off a spoon.
- Griddle temperature: Medium heat is essential. If the griddle is too hot, the outside will burn before the middle cooks through. If it’s too cool, the oatcakes will be pale and tough. Test with a tiny drop of batter—it should sizzle gently.
- No yeast? Use baking soda: For a quicker version, replace the yeast with 1 1/2 tsp (6 g) baking soda and add 1 tbsp (15 ml) lemon juice or vinegar to the milk (or buttermilk) to activate it. Skip the resting time and cook immediately.
Serving Suggestions
London Road oatcakes are incredibly versatile. The classic way is to spread them with butter and a little golden syrup or honey for a simple breakfast. For a savory meal, fold them around a filling of crispy bacon and melted cheddar, or serve them alongside a hearty stew to mop up the juices. They also make a great base for eggs Benedict or a quick lunch wrap with grilled vegetables and hummus.
Variations
- Cheese oatcakes: Stir 1/2 cup (50 g) grated mature cheddar into the batter before cooking for a cheesy, savory version.
- Herb oatcakes: Add 1 tsp (1 g) dried thyme or rosemary, or a handful of chopped fresh chives, to the dry ingredients.
- Whole-wheat oatcakes: Swap half the all-purpose flour for whole-wheat flour for a nuttier flavor and a slightly denser texture.
- Gluten-free: Use a 1:1 gluten-free flour blend instead of all-purpose flour. The texture will be a bit more delicate, but they still work well.
Storage and Reheating
Cooked oatcakes keep well in the refrigerator for up to 4 days. Stack them with parchment paper between each one to prevent sticking, and store in an airtight container. To freeze, wrap the stack tightly in plastic wrap and then foil—they’ll keep for up to 3 months. Reheat in a dry frying pan over medium heat for about 1 minute per side, or in a toaster until warm and slightly crisp. You can also microwave them for 20–30 seconds, but they’ll be softer.
Frequently Asked Questions
What is the difference between London Road oatcakes and Scottish oatcakes?
London Road oatcakes are soft, griddle-cooked flatbreads from the English Midlands, made from a yeast batter. Scottish oatcakes are crisp, baked crackers made from oatmeal and fat. They are completely different in texture and use.
Can I make the batter ahead of time?
Yes, you can mix the batter and let it rest in the refrigerator overnight. The slow rise will develop more flavor. Just bring it back to room temperature and give it a good stir before cooking.
Why are my oatcakes tough?
Tough oatcakes usually mean the batter was too thick or the griddle was too hot. Make sure the batter is thin and pourable, and cook over medium heat so the inside cooks through without the outside hardening too quickly.
Can I use quick oats instead of fine oatmeal?
Quick oats are too coarse and will give a gritty texture. If you don’t have fine oatmeal, blend rolled oats in a food processor until they are as fine as you can get them.
Are oatcakes healthy?
Oatcakes are a good source of fiber and whole grains, especially if you use whole-wheat flour. They are lower in sugar than many breads, but they do contain refined flour and salt, so enjoy them as part of a balanced diet.
What can I serve with oatcakes for dinner?
They pair well with grilled meats, roasted vegetables, or a hearty soup. You can also use them as a base for a savory breakfast bowl with eggs and avocado.
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