It’s strange, looking back, to discover that I’ve only been aware of how good Staffordshire oatcakes taste since this September, as it feels like they’ve been part of my life for considerably longer.
In the last 3 or 4 months, I’ve continued to enjoy oatcakes fairly frequently (probably about once every 3 weeks or so on average), including one very delicious set of homemade ones that were made for me – thanks, Glenys!
Mostly I’ve been sticking to my two basic savoury fillings – either fried egg (with or without extras – recently I’ve been using a bit of onion chutney to good effect here) or baked beans and cheese – and an occasional marmalade one to satisfy my sweet tooth. Last night, though, I came up with another very tasty filling. Traditionalists (and perhaps nutritionists) might want to stop reading at this point in order to avoid being horrified…
I tested my new oatcake idea again last night to ensure that it’s as good as my first impressions and found that, if anything, it’s even better. It’s deliciously simple (and simply delicious): butter and honey. The approach I’ve used so far for preparation is to heat the oatcake in a frying pan (since that’s how I do them with fried eggs, and I was having one of those first), then stick it on a plate, plonk a (relatively) thin slice of butter on top, drizzle honey over the top, roll it up and eat it while it’s hot. The heat from the oatcake warms the other ingredients through and causes the butter to melt nicely to give a lovely, sweet treat for the tastebuds (if not the arteries).
I probably wouldn’t want to eat more than one of these at a time, as they are pretty rich (and perhaps not incredibly healthy), and not every time I’m having oatcakes, but as an occasional indulgence I think this is definitely an idea to which I’ll be returning.
I also have a handy, and hopefully not too hard to complete, New Year’s Resolution lined up: to acquire a recipe (or perhaps several) for Staffordshire oatcakes and have a go at making some for myself.