The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

the staffordshire oatcake

staffsfoody's picture

the staffordshire oatcake

I am a student running a survey on local delicacies and would like some feed back to my question please.

should the staffordshire oatcake be made availible nationwide?

Coming from staffordshire, I love the Oatcake and living away from home it is the one thing I miss the most. I have recently taken to producing my own as they are unavailible anywhere else in the UK. and most people I give them to try love them. with this in mind It seems ridiculous that they are not commercially availible throughout the country, I'm sure that if they were than both ex pats of staffordhire and newcomers to the unique and delicious food of north staffordshire would love to see them on the shelves of their local store or supermarket.

So my question is if the oatcake were tobe made readily availible to the consumer would it be a hit on the supermarket shelf? and would they appeal to not only those that are already familiar with the Stafforshire oatcake but also to those that are not - and would they be willing to give them a go?

futher more does anyone know if the staffordshire oatcake has a British Protected Designation of Origin (PDO) or a Protected Geographical Indication (PGI) status or a attached to them

thank you


Staffs foody.

if you would like to take part in the survey please click the link below:-


ananda's picture

Hi staffsfoody,

I was a member of a co-op back in the late 1980s and early 90s and we had a Vegetarian Cafe/Restaurant.   Staffordshire Oatcakes were incredibly popular as a genuine Vegan and full flavoured alternative to pancakes.   An ever popular main meal containing delicious fillings with a sauce and salad.

Whilst Scottish Oatcakes work wonderfully well as a packaged biscuit, I just don't know how you could market a Staffs Oatcake to sell it in the supermarket.   Don't they really need to be eaten straightaway to be fully appreciated?   Otherwise they may need to be pumped full of additives, thus rendering them just like most other supermarket food items: "ordinary", at best.

I'm not wanting to be negative.   It was an early introduction for me to the concept of "overnight fermentation", making the oatcake batter ready for the next day.   But, I also remember them being wildly popular "straight off the girdle" as it were!

All good wishes


clazar123's picture

Welcome to the Fresh Loaf. A good audience to ask about anything with flour and yeast (wild or commercial).

This is an international audience and perhaps there are others, like me, that are not familiar with a Staffordshire Oatcake. Share your recipe and tell us how you like to eat it-it looks like there are many options (google).

Mary Clare's picture
Mary Clare

There is a recipe at

Is this what you're thinking of?

Mary Clare

ww's picture

I thought this rang a bell. Remember reading an article abt this on Guardian. Spotted in one of the readers' comments that oatcakes are already available in supermarkets??

kph1956's picture

Originating from south Cheshire just across the border from North Staffordshire I've grown up on eating Staffordshire Oatcakes. When moving out to Spain the thought of not being able to have them for breakfast regularly was not an option, I found my recipe here and have been making them for a number of years and they are as good if not better(so I'm told) than commercially produced ones available back in the mother land.

I think they are peculiar to the area and considering they have been made for hundreds of years and not really spread outside the North Staffs area, wouldn't catch on elsewhere. They are something you need to be reared with, to understand how to eat them etc, and has been said they would probably need to be pumped full of chemicals to get the shelf life for the supermarkets.

Also don't believe there is any status or designation for oatcakes, maybe there should be.


Ruralidle's picture

Even the Italians keep some of their best produce (wine) to themselves so perhaps we should just think of Staffordshire Oatcakes in a similar manner.  After all, it is difficult to sell the concept of an edible chammy leather lookalike to many Brits, let alone other nationalities.  Staffordshire oatcakes are a wonderful, well-kept, secret and it is the rest of the world's loss! :)

Ruralidle (a Staffordshire Oatcake addict)

Mary Fisher's picture
Mary Fisher

In Yorkshire we call it Haverbread and it must be eaten at least within hours of making, while soft.