Friday, 2 September 2016

Paying homage to Stoke's finest delicacy

If someone asked you for an Oatcake for breakfast, you’d be among the majority if you pulled out a packet of Scottish crackers. Unless you’re lucky enough to be from the Potteries, in which case you’ll have experienced the city’s finest, and proudest export (since the pottery industry, of course): the Staffordshire Oatcake.

Providing a wholesome breakfast to the fine people of Stoke-on-Trent – and the many expats who continue to have their supplies shipped-out – the Staffordshire Oatcake is a sight to behold, and can be filled with an array of breakfast fillings.

What is it?

The Staffordshire Oatcake is a type of savoury pancake made from oatmeal, flour and yeast, traditionally cooked on a griddle or 'baxton' and dates back to the 19th century where it was baked over an open fire.

It was once common throughout the Potteries for oatcakes to be sold directly from people’s front windows to hungry customers. Though this practice has now since ceased, there are still a number of traditional family stores in and around Stoke’s five towns, where locals can purchase ‘half a dozen’ or a ‘dozen pack’ of Oatcakes.

Oatcakes are already cooked when purchased and can be re-heated in the microwave, pan or under the grill (definitely our favourite option)! They are traditionally served with breakfast fillings such as cheese, tomato, onion, bacon, sausage, and egg. They can also be eaten with sweet fillings – just don’t let the locals know we told you so!

Our favourite Oatcake recipe

Try this on a Saturday morning, with a big mug of tea – you won’t go far wrong, and we promise you’ll never look back!

If you’re feeling creative, why not have a go at making your own Oatcakes:

Or you can buy your very own (and locally made) ones here:

Added ingredients (makes 4 oatcakes)

  • 8 rashers bacon
  • 75g chestnut mushrooms, cut in half
  • 150g cheddar cheese, grated
  • 4 eggs, scrambled or fried
  • Tbsp. salted butter
  • You can also use sausages, tinned tomatoes and black pudding according to individual tastes


  1. Preheat the grill to its highest setting.
  2. When the grill is hot, arrange the bacon onto a grill tray and grill for 3-4 minutes on each side, or until crisp and golden-brown on both sides. Set aside and keep warm.
  3. Meanwhile, heat butter in a separate frying pan over a medium heat. Add the mushrooms and fry for 3-4 minutes, or until golden-brown and cooked through. Set aside and keep warm.
  4. Use the rest of the butter in the pan and break in eggs – fry or scramble as preferred for 3-4 minutes until cooked. Set aside.
  5. Arrange bacon, mushrooms, egg and grated cheese into the centre of each oatcake. Put under the grill for 2-3 minutes. Remove carefully and roll from one end to the other to create a soft roll (but be careful not to burn your fingers)!
  6. Repeat the process with the remaining oatcakes, bacon, mushrooms, egg and cheese.
  7. Put all rolled oatcakes under the grill for a further minute.
  8. Serve immediately.

Want oatcakes for your breakfast every week? Find your dream new home in Stoke-on-Trent by visiting the Marketing Suite and Show Homes at Trentham Manor, which are open Thursday to Monday from 10am to 5.30pm inclusive of the weekends. For more information or to book an appointment, call 0844 243 4520 or email Alternatively visit or follow the housebuilder on Twitter at @StModwenHomes and on the Trentham Manor Facebook page. 


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