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Exterior of a traditional Stoke / Staffordshire Oatcake shop, with bright yellow frontage.

Exterior of a traditional Stoke / Staffordshire Oatcake shop, with bright yellow frontage. Stock Photo
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Image details

Contributor:

Tony Smith / Alamy Stock Photo

Image ID:

DBHR7M

File size:

34.3 MB (1.1 MB Compressed download)

Releases:

Model - no | Property - noDo I need a release?

Dimensions:

4000 x 3000 px | 33.9 x 25.4 cm | 13.3 x 10 inches | 300dpi

Date taken:

27 July 2013

Location:

King Street Oatcakes. 113 King Street, Fenton, Stoke on trent, ST4 3NA

More information:

North Staffordshire oatcake shop where the mixture is cooked on a traditional baxton iron griddle, then filled with bacon, cheese, mushroom, tomatoes etc and a splash of sauce. A North Staffordshire oatcake is a type of pancake made from oatmeal, flour and yeast. It is cooked on a griddle or 'baxton'. The oatcake is a local speciality in the North Staffordshire area of England. They are normally referred to as Staffordshire oatcakes or possibly Potteries oatcakes by non-locals, because they were made in this area. In and around Staffordshire and Cheshire they are often simply known as oatcakes. Derbyshire oatcakes are similar to Staffordshire oatcakes, but while following a similar (or even the same) recipe are generally larger in diameter, and thicker. For example the same recipe will make four Derbyshire or twelve Staffordshire style oatcakes. It was once common throughout the Potteries for oatcakes to be sold directly from the window of a house to customers on the street. The last producer in this style closed on the 25th of March 2012; however, there are many small commercial premises who sell oatcakes. Larger commercial enterprises exist that sell oatcakes to supermarkets and other large distribution chains. Oatcakes can be a form of fast food. Catering outlets in the area usually offer oatcakes with fillings such as cheese, tomato, onion, bacon, sausage, and egg. They can also be eaten with sweet fillings such as golden syrup, jam or banana, but this is less common and frowned upon by traditionalists. They are traditionally re-heated by steaming between two plates over a saucepan of water or nowadays by microwave, though some may prefer frying in butter or grilling.

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