Prince Charles and Camilla unveil 'special recipe' for oatcakes (2024)

FAQs

What is the best way to eat oatcakes? ›

You can put pretty much anything savoury or sweet onto an oatcake, roll it, wrap it or leave it open. Traditionally oatcakes were served as part of an English breakfast. They are a great way to use up leftovers, especially if they contain some sauce such as curry.

With historical mentions dating as far back as the 1600s, this simple yet delicious type of pancake is made from a fermented mixture of oatmeal, wheat flour and yeast that is cooked in a dry pan. Made in a factory that also handles nuts.

Whatever you are planning to do with them, the cooking method could not be more simple; put them under a medium grill for about four minutes, turning them until they are heated through and the surface is starting to lose its softness, but not to the point of crispness.

Recipe Tips

To freeze the oatcakes, cook them up to and including step 4. Stack them with layers of greaseproof paper or non-stick baking paper between each pancake, then wrap well in two layers of cling film. They will keep for 4–6 months and can be defrosted invidually at room temperature.

Throughout the day people are advised to snack on fruit, such as an apple, as well as two oatcakes and reduced fat soft cheese. This meal plan equates to seven portions of fruit and vegetables, four portions of starchy foods, two portions of protein and three portions of dairy.

A typical medium slice of white bread contains around 1 gram of fibre but around 95 calories. One Nairn's Organic Oatcake contains 1 gram of fibre but only 46 calories – half those in a slice of bread. So, for the same calories as a slice of white bread, you can have two oatcakes and double your intake of fibre.

Oatcakes have been a staple of the Scottish diet since at least Roman times and probably long before. In the 14th century, Jean le Bel accompanied a French count to England and Scotland, and describes nuns making "little pancakes rather like communion wafers", and this is thought to describe the making of oatcakes.

Naturally energising. Wholegrains are a rich source of fibre, vitamins and minerals – oats are high in soluble fibre and also naturally contain manganese**, phosphorus**, magnesium, zinc, iron, folate, vitamin B6 and thiamine. Our oatcakes contain nutrients** that contribute to normal energy-yielding metabolism.

Health benefits...

Oatcakes also have a high mineral content especially manganese and phosphorous and are excellent for maintaining our energy levels. They also have a low glycaemic index which makes them helpful in managing blood glucose, especially if topped with a good quality protein/fat such as a nut butter.

Derbyshire oatcakes are similar to Staffordshire oatcakes, but while following a similar recipe Derbyshire oatcakes contains a small amount of milk in the mixture. they are generally larger in diameter, thicker and when uncooked lighter in colour.

Can you eat Derbyshire oatcakes cold? ›

Derbyshire Oatcakes

Flour, salt and sugar are then added to make a batter. The batter is cooked on a griddle or frying pan for about 4 minutes on each side. You end up with a thick pancake (or very large thin crumpet) that is pliable and soft. If you don't make them yourself, you can buy Derbyshire oatcakes cold.

Keep the oatcakes stored in an airtight container for up to a week or even two, depending on the heat and humidity in your kitchen. They also freeze well for up to three months if you want to make a large batch.

A grating of chocolate on top is the final touch. You can also mash bananas (adding a squeeze of lemon juice to avoid them going brown) and add chopped walnuts and a drizzle of honey. A nice and healthy sweet option is to use our mini oatcakes to create healthy little cream desserts.

They're usually eaten hot for breakfast, brunch or lunch with traditional British breakfast foods like sausages, bacon, mushrooms, tomatoes, and often cheese. They might accompany a full English breakfast instead of, or sometimes as well as, toast.

"As long as you've stored your food correctly – eg keeping cereals in a cool, dry place – eating it after its best-before date should be safe."

The seeds makes these oatcakes even more crunchy and so tasty, you can even eat them on their own without a topping, or try using them with your favourite dip or hummus.

The oatcake is seen as a low-energy dense food, which means it has lower calorie content when compared to its serving size. This means that oatcakes may help you feel fuller on less calories, which when eaten as part of a controlled diet may help you control your weight.

They're full of a special type of fibre known as beta-glucans, which nourish good gut bacteria. So if you're completely new to what makes for a healthy gut, this totally super superfood is a great place to start...

These oatcakes are much nicer used after they have cooled, ideally in the fridge for a few hours (overnight is best). 9. Can then be eaten warm or cold. Simply add the filling of your choice and roll them up.