What’s the best local dish you’ve ever eaten while traveling?

“Derbyshire and Staffordshire oatcakes may compete, but on the plate they’re both winning traditions.”

First encountered as patt of  a hearty breakfast, in a café, in a small upland town, in the Peak District Hills of the Pennine Range of England, UK.

Old recipe lives

Traditional Derbyshire oatcakes are usually made with oatmeal, though many modern recipes add some flour for easier handling and a lighter texture. A flour-free version is common too.

Ingredients

• 2 1/2 cups fine oatmeal (or blitzed porridge oats)*
• 1 tsp salt
• 1 tsp sugar
• 2 1/4 tsp instant yeast
• 2 1/2 cups warm water or milk, or a mix
• 1 tbsp melted butter, lard or vegetable oil

Method

Mix 1 1/2 cups fine oatmeal, 1 cup plain flour, 1 tsp salt, 1 tsp sugar, and 2 1/4 tsp instant yeast in a bowl. Gradually stir in 2 1/2 cups warm water or milk until smooth and fairly thin, then mix in 1 tbsp melted butter, lard, or vegetable oil. Cover and leave for about 1 hour until bubbly. Heat a lightly greased pan over medium heat, pour in a ladleful, and swirl thinly. Cook for 1–2 minutes, flip, then cook 30–60 seconds more.

*Use half and half oatmeal and wheatflour for a lighter oatcake.

Traditional Servings

Derbyshire oatcakes are usually served warm for breakfast with butter, cheese, or a simple filling like bacon and egg, sometimes with jam or honey for a sweeter version. They’re soft, slightly chewy, and usually folded or rolled around the filling, making them a hearty breakfast or light meal.

Modern Servings

Modern vegan breakfast ideas include filling them with avocado and tomato, hummus with spinach and roasted peppers, peanut butter with banana and a drizzle of maple syrup, or sautéed mushrooms with vegan cheese. They also work well as a wrap for tofu scramble and beans, or with nut butter and berries for something quick and sweet.

Early One Morning, Jim Moray

Made with duck.ai 💛