London Road oatcakes are a soft, chewy griddle bread from Stoke-on-Trent, made with oatmeal, flour, yeast, and milk. Unlike crisp Scottish oatcakes, these are pliable and slightly tangy, perfect for wrapping around cheese, bacon, or sausage. This recipe recreates the classic Staffordshire version at home, with a tender crumb and a satisfyingly rustic texture.
Ingredients
- 2 cups (200 g) fine or medium oatmeal (not instant)
- 2 cups (250 g) all-purpose flour
- 1 teaspoon (5 g) salt
- 1 teaspoon (4 g) instant yeast (or 1½ teaspoons active dry yeast)
- 2 cups (480 ml) lukewarm milk (whole or 2%)
- 1 cup (240 ml) lukewarm water
- 1 teaspoon (5 ml) vegetable oil, plus more for the griddle
Instructions
- In a large mixing bowl, whisk together the oatmeal, flour, salt, and instant yeast. If using active dry yeast, dissolve it in the lukewarm water first and let stand for 5 minutes until frothy.
- Pour the lukewarm milk and water (or yeast-water mixture) into the dry ingredients. Add the 1 teaspoon oil. Whisk vigorously until you have a smooth, thin batter—about the consistency of heavy cream. If it seems too thick, add a little more water (1–2 tablespoons at a time).
- Cover the bowl with a clean kitchen towel or plastic wrap. Let it rest at room temperature for 1 hour, or until the batter is bubbly and has expanded slightly. It won’t double like bread dough, but it should look airy.
- Heat a large non-stick griddle or heavy frying pan over medium heat. Lightly grease the surface with a little oil on a paper towel.
- Pour about ¼ cup (60 ml) of batter onto the hot griddle. Quickly tilt the pan in a circular motion to spread the batter into a thin, even circle about 6–7 inches (15–18 cm) across.
- Cook for 2–3 minutes, until the top looks set and small bubbles appear. The underside should be golden brown. Flip and cook the other side for 1–2 minutes, until lightly browned.
- Transfer the cooked oatcake to a plate and cover with a clean cloth to keep warm. Repeat with the remaining batter, stirring the batter occasionally as the oatmeal may settle. Add a little more oil to the griddle as needed.
Tips
- Oatmeal texture: Use fine or medium oatmeal (pinhead oats ground finer). If you only have rolled oats, pulse them in a food processor a few times to break them down, but the texture will be slightly chewier.
- Batter consistency: The batter should be thin enough to spread easily but not watery. If it’s too thick, the oatcakes will be dense; if too thin, they’ll be fragile. Adjust with water or flour as needed.
- Resting time matters: Don’t skip the 1-hour rest. It allows the oatmeal to soften and the yeast to develop flavor. A shorter rest gives a grittier texture.
- Keep warm: Stack cooked oatcakes under a clean towel or in a low oven (200°F / 95°C) while cooking the rest. They are best eaten fresh, but they reheat well.
Serving Suggestions
Serve warm with butter and golden syrup for a sweet breakfast, or go savory: wrap them around crispy bacon, sausage, or melted cheese. In Stoke-on-Trent, they’re often filled with cheese and baked or grilled until the cheese melts. They also make a great base for eggs benedict or a simple lunch with ham and chutney.
Variations
- Whole wheat: Replace half the all-purpose flour with whole wheat flour for a nuttier flavor and denser texture.
- Herbed: Add 1 tablespoon of chopped fresh chives or parsley to the batter for a savory twist.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend instead of regular flour. The texture will be slightly more delicate, so handle gently.
- Vegan: Swap the milk for unsweetened oat or soy milk and use a little more water if needed. The flavor will be slightly less rich.
Storage and Reheating
Store leftover oatcakes in an airtight container or zip-top bag in the refrigerator for up to 3 days. To freeze, stack them with parchment paper between each one and place in a freezer-safe bag for up to 2 months. Reheat in a dry skillet over medium heat for 1–2 minutes per side, or in a toaster until warm and slightly crisp. Microwaving works but can make them rubbery, so use it only if you’re in a hurry.
Frequently Asked Questions
Can I make the batter ahead of time? Yes, you can mix the batter and refrigerate it overnight. The yeast will still work slowly in the cold. Let it come to room temperature for about 30 minutes before cooking, and give it a good stir.
Why are my oatcakes gummy in the middle? This usually happens if the griddle is too hot, cooking the outside too quickly while the inside stays raw. Lower the heat and cook a test one first. Also, make sure the batter is not too thick.
Can I use quick oats instead of oatmeal? Quick oats are more processed and will give a mushier texture. If that’s all you have, use them, but expect a softer, less rustic oatcake. You may need slightly less liquid.
What is the difference between Staffordshire oatcakes and these? Staffordshire oatcakes are very similar, but they often use a higher proportion of oatmeal and may include a little sugar. London Road oatcakes are a regional variation from Stoke-on-Trent, which is part of Staffordshire. The main difference is subtle—this recipe aims for a balanced, slightly chewy texture.
Can I cook these without a griddle? Yes, a large non-stick frying pan works perfectly. Just make sure it’s wide enough to spread the batter into a thin circle. A crepe pan is ideal.
How do I know when the oatcake is ready to flip? The top should look set and no longer wet, and the edges will start to lift slightly. The bottom should be golden brown when you peek with a spatula. This usually takes 2–3 minutes on medium heat.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. They keep for 3–4 days in the fridge. To reheat, place them in a dry skillet over medium heat for 1–2 minutes per side, or in a toaster until warm. For frozen oatcakes, thaw in the fridge overnight, then reheat as above. Avoid microwaving for more than 30 seconds, as they can become tough.
Related
- Better Goods French Toast Sticks Recipe
- Betty’s Mince Pies: Classic British Recipe
- Couscous Dressing Options: A Lemon Herb Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).