
Discover the authentic taste of the Potteries with these savory, pancake-like oatcakes. Filled with earthy sautéed garlic mushrooms and melted Gruyère, they make a hearty breakfast or a comforting lunch.
In a small saucepan, combine the milk and 200ml of water. Heat gently until steaming but not boiling. In a large mixing bowl, whisk together the fast-action yeast, sugar, fine oatmeal, wholemeal flour, plain flour, and sea salt.
Gradually pour the warmed milk mixture into the dry ingredients, stirring constantly until you achieve a smooth, thick batter. Cover the bowl with a clean cloth and leave to prove in a warm spot for 1 to 2 hours, or until the mixture has increased in size and is noticeably bubbly.
While the batter proves, prepare the filling. Heat a dry, non-stick frying pan over medium heat. Add the sliced mushrooms and fry for about 8 minutes until browned and tender. Stir in the picked thyme leaves and crushed garlic, cooking for another 2 minutes until fragrant. Season to taste and set aside.
To cook the oatcakes, lightly brush a non-stick frying pan with vegetable oil over medium heat. Pour in a ladleful of batter and swirl the pan to coat the base evenly. Fry for 2-3 minutes until the bottom is golden brown and the top is set. Carefully flip—be gentle as they can be fragile—and cook for another minute. Repeat with the remaining batter.
To assemble, return an oatcake to the warm pan. Spoon a portion of the mushroom mixture over one half and sprinkle with grated Gruyère. Fold the oatcake over to create a semi-circle. Heat gently for 1-2 minutes until the cheese is perfectly melted. Serve immediately.
If the batter becomes too thick after proving, whisk in a small splash of water to return it to a pourable consistency. These oatcakes also freeze well; simply stack them with parchment paper in between and store in a freezer bag.




