Staffordshire oatcakes with bacon and cheddar
Yeasted oat pancakes filled with bacon, mushrooms and melted cheddar.
Active time2 h
Cooking1 h 45 min
Total6 hResting : 4 h
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Ingredients
- 150 g chestnut mushrooms
- 300 g grated mature cheddar
- 12 raw streaky bacon rashers
- 825 ml water
- 100 g wheat flour
- 100 g wholemeal wheat flour
- 4 tbsp sunflower oil
- 1 tbsp olive oil
- 1 tbsp baking powder
- 1 tsp instant dried yeast
- 1 pinch of salt
- 225 g fine oatmeal
Preparation
Mix the oatmeal, flours, yeast and salt in a bowl. Gradually stir in the water to make a batter with the consistency of thick cream. Cover with a clean cloth and ferment for about 240 min. Stir in the baking powder.
825 ml water100 g wheat flour100 g wholemeal wheat flour1 tbsp baking powder1 tsp instant dried yeast1 pinch of salt225 g fine oatmeal- mixing bowl
- spoon
- clean cloth
Clean the mushrooms. Use the sunflower oil across batches in a frying pan over medium heat. Add ladlefuls of batter and swirl into thin pancakes. Cook for about 2 min on one side and 1 min on the other, until golden. Stack between baking paper sheets. Meanwhile, grill the bacon under the oven grill for about 4 min per side, until crisp. Halve the mushrooms and fry in the olive oil for about 4 min, until browned.
150 g chestnut mushrooms12 raw streaky bacon rashers4 tbsp sunflower oil1 tbsp olive oil- frying pan
- ladle
- spatula
- baking paper
- oven
- baking tray
- knife
- chopping board
Return the oatcakes to the pan in batches. Divide the cheese, bacon and mushrooms over one half of each pancake. Heat for about 4 min, fold and cook for 1 min more, until the cheese melts. Serve immediately. One portion is one filled oatcake.
300 g grated mature cheddar- frying pan
- spatula
Allergens
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.