A Classic Made Simple
These spelt Derbyshire oatcakes are soft, lightly nutty, and easy to prepare. Unlike heavy pancakes, they stay tender while holding their shape. They are perfect for breakfast, a light lunch, or a healthy snack.
Why You’ll Love Them
Using spelt flour makes them slightly sweet and more digestible than plain wheat. The recipe is quick, requires minimal ingredients, and cooks in a few minutes per oatcake. Fill them with savoury or sweet toppings for endless variety.
Spelt Derbyshire Oatcakes
Description
Fluffy spelt Derbyshire oatcakes that cook quickly and taste light and wholesome. Perfect for breakfast, lunch, or a snack, they pair with sweet or savoury fillings and are simple to make with everyday ingredients.
Ingredients
Optional Toppings/Fillings:
Instructions
Mix dry ingredients.
- Combine spelt flour, oats, baking powder, and salt in a large bowl.
Add wet ingredients.
- Stir in milk and 1 tbsp oil until a smooth, slightly thick batter forms. Let rest for 5 minutes.
Heat the pan.
- Lightly grease a non-stick pan and warm over medium heat.
Cook the oatcakes.
- Pour a ladle of batter (approx. 75 ml) into the pan and spread gently. Cook 2–3 minutes per side until golden and lightly puffed.
Keep warm.
- Repeat with remaining batter, keeping cooked oatcakes warm in a low oven if desired.
Serve.
- Fill with sweet or savoury toppings and enjoy immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 1g5%
- Cholesterol 5mg2%
- Sodium 180mg8%
- Potassium 170mg5%
- Total Carbohydrate 25g9%
- Dietary Fiber 3g12%
- Sugars 1g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Use a non-stick pan for best results.
- Batter should be slightly thick but pourable.
- Resting the batter helps the oatcakes stay tender.
Optional Substitutions or Variations
- Replace milk with almond or oat milk for vegan option.
- Add 1 tsp sugar or cinnamon for a sweet version.
- Swap olive oil for melted butter for a richer flavour.
Storage & Make-Ahead Tips
- Store cooked oatcakes in the fridge for 2 days.
- Reheat gently in a pan or oven.
- Batter can be stored for 24 hours in the fridge.
