Recipes · English · Pancakes and Crepes
Staffordshire Oatcake
One serving has 327 kcal and 10 g protein, and at least a fifth of a woman's daily need of manganese (91%), thiamin (47%), selenium (41%), phosphorus (35%), riboflavin (30%) and copper (24%). Ready in 70 minutes.
- Preparation: 60 min
- Cooking: 10 min
- Makes: 1 serving (172 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 40 g Oats, rolled
- 25 g Flour, all-purpose
- 1 g Yeast, active dry
- 60 g Milk, whole
- 40 g Water
- 1 g Salt
- 5 g Vegetable oil
Method
- Blend or process the oats to a coarse flour, then whisk with the flour, salt and yeast.
- Warm the milk and water together and whisk into the dry ingredients to make a smooth, thin batter, like a pancake batter.
- Cover and let stand in a warm place for 45-60 minutes until bubbly.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Ladle in the batter thinly and cook for 2-3 minutes until bubbles form and the underside is golden, then flip and cook 1-2 minutes more.
- Serve warm, traditionally rolled up with melted cheese and bacon, or with butter.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 327 kcal | 15% |
| Carbohydrates | 49.5 g | |
| Water | 100 mL | |
| Fiber | 5 g | 17% |
| Protein | 10.1 g | 21% |
| Tryptophan | 0.13 g | |
| Threonine | 0.32 g | |
| Isoleucine | 0.41 g | |
| Leucine | 0.78 g | |
| Lysine | 0.5 g | |
| Methionine | 0.18 g | |
| Cystine | 0.25 g | |
| Phenylalanine | 0.51 g | |
| Tyrosine | 0.34 g | |
| Valine | 0.53 g | |
| Histidine | 0.23 g | |
| Fat | 9.9 g | |
| Monounsaturated | 2.5 g | |
| Polyunsaturated | 4 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3.6 g | |
| Saturated | 2.4 g | |
| Trans-Fats | 0.03 g | |
| Cholesterol | 6 mg | |
| Calcium | 94.1 mg | 9% |
| Copper | 0.22 mg | 24% |
| Iron | 2.9 mg | 16% |
| Magnesium | 67.7 mg | 22% |
| Manganese | 1.6 mg | 91% |
| Phosphorus | 248 mg | 35% |
| Potassium | 260 mg | 6% |
| Selenium | 22.3 µg | 41% |
| Sodium | 418 mg | |
| Zinc | 1.9 mg | 24% |
| Thiamin (vitamin B1) | 0.52 mg | 47% |
| Riboflavin (vitamin B2) | 0.33 mg | 30% |
| Niacin (vitamin B3) | 2.4 mg | 17% |
| Pantothenic acid (vitamin B5) | 0.92 mg | 18% |
| Pyridoxine (vitamin B6) | 0.09 mg | 7% |
| Folate (vitamin B9) | 85 µg | 21% |
| Cobalamin (vitamin B12) | 0.27 µg | 11% |
| Choline | 25.1 mg | 6% |
| Vitamin A | 27.6 µg | 4% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 30.6 IU | 5% |
| Vitamin E | 0.68 mg | 5% |
| Vitamin K | 10.3 µg | 11% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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