Oatcake

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An oatcake is a type of cracker 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 or shovel, even stones, just as the Scots had done 300 years before.

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."[link]

On his tour of the Highlands of Scotland Dr Samuel Johnson was said to remark to James Boswell that in England the oat was given to horses and not to men. To which Boswell responded: "Which is why England is noted for its horses and Scotland for its men."

Nowadays, many brands of oatcakes are commercially available, arguably the most famous being Walkers, based in Aberlour, Speyside.

North Staffordshire oatcake

North Staffordshire oatcakes with bacon and cheese

A North Staffordshire oatcake is a type of pancake made from oatmeal, flour and yeast, and cooked on a griddle. It is a local delicacy in the North Staffordshire (Stoke-on-Trent) area of England, and so may be known to non-locals as a Staffordshire oatcake or Potteries oatcake. Terms used within the area consist of: "Staffy Oatcake", "Staffordshire Oatcake", "Potters oatcake". However in and around the Potteries (Stoke-on-Trent) they are simply known as oatcakes. When pre-cooked, it is a form of fast food, and catering outlets in the area usually offer oatcakes with fillings such as cheese, bacon, sausage and egg. They can be re-heated by frying in butter, or by grilling. In addition, pikelets are often served alongside oatcakes in a similar fashion.

References

Sinclair, Molly. Scottish Heritage Cookbook. Heritage Cookbooks. Mission San Jose, California: 1990.

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