Oatcake
An oatcake is a type of cracker or pancake, made from oatmeal, and sometimes flour as well. Oatcakes are cooked on a griddle.
Oatcakes may be more familiar to Americans in the form of their cousin, the Johnnycake, made of cornmeal, often cooked on a board, shovel, or even stones, just as the Scottish did in the past.
Scottish oatcakes
Oatcakes are widely considered to be the national bread of Scotland, and have held that position for many centuries. They were even baked by the Romans in Scotland. They are made almost entirely of oats, the only cereal to flourish in northern Scotland. Traditionally, each community had its own mill to grind oats from local crofts and supply oatmeal for every household. These oats formed the Highlanders' staple diet of porridge and oatcakes.
Scottish soldiers in the 14th Century carried a metal plate and a sack of oatmeal. According to contemporary accounts, one would heat the plate over fire, moisten a bit of oatmeal and make a cake to "comfort his stomach. Hence it is no marvel that the Scots should be able to make longer marches than other men.Latterly these were used by Adam Ricket on long train adventures."[1]
Samuel Johnson referred, disparagingly, to this staple diet in his dictionary definition for oats:
- A grain, which in England is generally given to horses, but in Scotland supports the people.
Lord Elibank was said by Sir Walter Scott to have retorted
- Yes, and where else will you see such horses and such men?.[1]
Nowadays, many brands of oatcakes are commercially available, such as Nairns, Paterson's, and Walkers.
Similar oatcakes are produced in Ireland, in a shared tradition with the Scottish. Ditty's is a brand of Irish oatcake.
North Staffordshire Oatcake
A North Staffordshire oatcake is a type of pancake made from oatmeal, flour and yeast. It is cooked on a griddle or 'baxton'. The oatcake is a local speciality in the North Staffordshire area of England. They are normally referred to as Staffordshire oatcakes or possibly Potteries oatcakes by non-locals, because they were made in this area. In and around Staffordshire and south Cheshire, they are often simply known as oatcakes.
Derbyshire Oatcakes are similar to Staffordshire Oatcakes, but while following a similar (or even the same) recipe are generally larger in diameter, and thicker. For example this recipe suggests it will make 4 Derbyshire or 12 Staffordshire style oatcakes[2]
It was once common throughout the Potteries for oatcakes to be sold directly from the window of a house to customers on the street. Only one producer of this style remains; however, there are many small commercial premises who sell oatcakes. Larger commercial enterprises exist that sell oatcakes to supermarkets and other large distribution chains.
When pre-cooked, the oatcake can be a form of fast food. Catering outlets in the area usually offer oatcakes with fillings such as cheese, tomato, onion, bacon, sausage, and egg. They can also be eaten with sweet fillings such as jam or banana, but this is less common. They are traditionally re-heated by steaming between two plates over a saucepan of water or nowadays by microwave, though some may prefer frying in butter or grilling. Oatcakes can be eaten as part of a healthy meal when used as a more substantial pancake with a healthy filling.
References
- ^ The Life of Samuel Johnson, LL.D.: Including a Journal of His Tour to the Hebrides. Volume 3 by James Boswell. Edited by John Wilson Croker. Publisher: Derby & Jackson, New York, 1858. Page 11.
- Sinclair, Molly. Scottish Heritage Cookbook. Heritage Cookbooks. Mission San Jose, California: 1990.