Staffordshire, right in the middle of England, is a county famous for the invention of bone china, cute bull terriers. In harsh winters of years gone by, farmers in the area would grow oats rather than wheat and so the oatcake was born.
They have a delicious natural malty sweetness that is traditionally topped with melted cheese and bacon and were traditionally sold directly from kitchen windows, how idyllic! You can literally top them with anything but I prefer a savoury finish and one of my favourites is roasted pumpkin with a fried egg, soft goat’s cheese and crispy bacon.
The beauty in preparing this yeasty batter is that its minimal fuss. You can get on with something else or even better, go back to bed for an hour or two.
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