Staffordshire Oatcakes with Eggs
"These delicious, fresh oatcakes are worth the effort as they’re a low-GI alternative to bread. This means they’ll keep you satisfied for longer, making them a great healthy start to the day"
Ingredients:
50g wholemeal flour50g fine oatmeal
1/2 tsp dried yeast
15g melted butter
rapeseed oil for shallow frying
[hd]To serve[/hd]
2 medium free-range eggs
2 tbsp milk
1 tbsp chopped chives
method:
- Mix together the flour, oatmeal and yeast, season well. Whisk in the melted butter and 125ml tepid water. Cover and set aside in a warm place for 30 minutes.
- Heat the oil in a frying pan and add four large spoonfuls of the batter into the pan to make four pancakes. Fry for two minutes on each side until golden.
- Meanwhile, place the eggs and milk in a small saucepan and cook, stirring until scrambled. Top the oatcakes with scrambled eggs and sprinkle over the chives.
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