Bodges oatcakes are bang on, i ate one made by the oakcake king himself a while ago with bacon and melted cheese in. mmmmmmmmmmmmmmmmmmmmm
Bodges Staffordshire Oatcake Tutorial (pic heavy)
- Thread starter Bodge
- Start date
Is the bacon pre-cooked before it's rolled into the (cooked) oatcake?
Then some cheese and 2 mins back on the griddle for meltage?
Then some cheese and 2 mins back on the griddle for meltage?
Just made my first batch - wonderful - feel sick now, which is always a good sign.
(And yes mate, I should pre cook the bacon)
(And yes mate, I should pre cook the bacon)
Yeah, as you say 2-5 mins depending on heat, turning once or twice.
I find stripey gridle pans burn the oatcake, but flat pans preferably non stick cast ones, are the best.
weekend experimentation set and ready to go!
sweet. i already have all these ingredients too!
i'll let you know how this goes
sweet. i already have all these ingredients too!
i'll let you know how this goes
Hmm, fried porridge. You, Bodge, have a lot to answer for.
Apologies for dragging up such an old thread but made these for the first time today and figured it was worth resurrecting.
True to form, I ignored all the measurements and went for the 'bung-it' approach - a couple of handfuls of this, slightly less of that and add a pinch of the other.
Restrospective analysis suggests it was something like:
180g Oats
80g Strong White Flour
1.5 tbs Milk Powder
2 tsp Yeast
1 tsp Sugar
300ml water
+ 300ml and 1tsp Salt once risen
Either way the results were truly divine, I may have found a replacement for my usual camping staple of tortilla wraps.
Thank you!
Apologies for dragging up such an old thread but made these for the first time today and figured it was worth resurrecting.
True to form, I ignored all the measurements and went for the 'bung-it' approach - a couple of handfuls of this, slightly less of that and add a pinch of the other.
Restrospective analysis suggests it was something like:
180g Oats
80g Strong White Flour
1.5 tbs Milk Powder
2 tsp Yeast
1 tsp Sugar
300ml water
+ 300ml and 1tsp Salt once risen
Either way the results were truly divine, I may have found a replacement for my usual camping staple of tortilla wraps.
Thank you!
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Brilliant....why haven't I seen this before!?!?! I haven't had oatcakes since I was living near Stoke a good few years ago and used to work near a great oatcake shop where we'd have many a hearty lunch!
I'll have to give this a go on the weekend.... Thanks
I'll have to give this a go on the weekend.... Thanks
Must try that! I think I'd need grape jelly from my own vines.
Bodges' formula is almost identical to one I use for soft tortillas!
Instead of the oats, I use half and half cornmeal and buckwheat flour and a little more water, no milk.
Bodges' formula is almost identical to one I use for soft tortillas!
Instead of the oats, I use half and half cornmeal and buckwheat flour and a little more water, no milk.
Ok, here's a dumb question, what size, in fluid oz, ladle full makes a standard sized, call it between 8 and 10 inch diameter, oatcake?
The thing is I've been doing a bit of research on the ladles they used back when oatcakes were standard fare all over the north. Once I have the wood I'll make one but the dimensions I have are to make the huge jobs that they made in farm kitchens, up to 18 inch across. I'd like to make a scaled down version as well to make "modern" oatcakes so I need to know the volume. From that I can get someone brighter than me ( not hard to find ) to work out the diameter of a hemisphere for me to turn. Saying that, one of the original, probably 18 th century, ladles I examined had a flat bottom turned into it although the ladles bottom was still rounded to facilitate using it to stir the poured mixture and spread it out on the bakestone.
I said it was a dumb question...
i will be making oatcakes again but with the local Tescos selling them I've been sooooo lazy. That and there being 5 of us and all greedy, have to make loads at once.
ATB
Tom
The thing is I've been doing a bit of research on the ladles they used back when oatcakes were standard fare all over the north. Once I have the wood I'll make one but the dimensions I have are to make the huge jobs that they made in farm kitchens, up to 18 inch across. I'd like to make a scaled down version as well to make "modern" oatcakes so I need to know the volume. From that I can get someone brighter than me ( not hard to find ) to work out the diameter of a hemisphere for me to turn. Saying that, one of the original, probably 18 th century, ladles I examined had a flat bottom turned into it although the ladles bottom was still rounded to facilitate using it to stir the poured mixture and spread it out on the bakestone.
I said it was a dumb question...
i will be making oatcakes again but with the local Tescos selling them I've been sooooo lazy. That and there being 5 of us and all greedy, have to make loads at once.
ATB
Tom
Just measured the ladle that I use = 1/2C = 4 floozies. I get a "tortilla" about 8" across x 1/4" thick from thin batter.
I'll guess that the oat cake batter is much more viscous. Shake the pan with 8oz should give you what I see posted here.
Dang but they look good. Experiment later today. I'll presume that "strong" flour has a substantial bread wheat gluten content. Yes?
I'll guess that the oat cake batter is much more viscous. Shake the pan with 8oz should give you what I see posted here.
Dang but they look good. Experiment later today. I'll presume that "strong" flour has a substantial bread wheat gluten content. Yes?
Tombear: the volume of a sphere is 4/3 x pi x r^3. 1C is approx 250ml.
a) if the diameter of the sphere is 10cm, V = 523.5ml.
b) if the the diameter of the sphere is 12cm, V = 904ml.
c) if the diameter of the sphere is 14cm, V = 1436ml.
The volume is going up very quickly with the cube of the radius.
I suggest that the volume of a hemisphere (with an inside diameter of 12cm and 6cm deep) will be about 450ml to the brim [(b) divided by 2.]
That's a bit less than 2C/16 oz.
So a blank of diameter 14cm x 7cm, turned with a wall thickness of 1cm, will be very generous for measuring oatcake batter.
a) if the diameter of the sphere is 10cm, V = 523.5ml.
b) if the the diameter of the sphere is 12cm, V = 904ml.
c) if the diameter of the sphere is 14cm, V = 1436ml.
The volume is going up very quickly with the cube of the radius.
I suggest that the volume of a hemisphere (with an inside diameter of 12cm and 6cm deep) will be about 450ml to the brim [(b) divided by 2.]
That's a bit less than 2C/16 oz.
So a blank of diameter 14cm x 7cm, turned with a wall thickness of 1cm, will be very generous for measuring oatcake batter.
Well, the verdict is in = excellent. Bodge rules. With the original recipe, I got 9 x 1/2C measures, running 2 pans, about 8" diameters.
Mine looked like the others posted in pictures here.
Being a heathen from the colony, some condiments were explored as 2 of them were demolished:
Brown sugar and cinnamon = so - so.
Aunt Jemima pancake syrup = not again. Possibly a petroleum derivative.
Canada #1 Fancy Maple syrup = quite good, not as sweet as you might expect.
Birch syrup = costly but heavenly. There's a birch smokiness on top of the oat taste.
I do quite a lot of yeast baking. I'm not so sure that Baking Powder would yield a flavor as the yeast activity does.
Mine looked like the others posted in pictures here.
Being a heathen from the colony, some condiments were explored as 2 of them were demolished:
Brown sugar and cinnamon = so - so.
Aunt Jemima pancake syrup = not again. Possibly a petroleum derivative.
Canada #1 Fancy Maple syrup = quite good, not as sweet as you might expect.
Birch syrup = costly but heavenly. There's a birch smokiness on top of the oat taste.
I do quite a lot of yeast baking. I'm not so sure that Baking Powder would yield a flavor as the yeast activity does.
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