GBBO February’s Recipe: Lacy Rye, Honey and Beer Oatcakes

In order to celebrate Pancake Day I made a batch of these distinctly flavoured pancake-like oatcakes. I prefer savoury to sweet pancakes so I filled them with bacon, peas, leek and cheese mixture and baked for about 20 minutes in the oven at 180C just like my mum does.

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Lacy Rye, Honey and Beer Oatcakes


  • 180g porridge oats
  • 90g rye flour
  • 90g strong white bread flour
  • 10g fast-action dried yeast
  • 1 1/2 tsp sea salt flakes, crushed
  • 1 tbsp runny honey
  • 1 1/2 tsp sunflower oil
  • 300ml warm water
  • 450ml pale ale
  • butter for frying
  • packet of bacon, chopped up
  • 2 leeks, thinly sliced
  • garlic clove, crushed
  • couple of handfuls of frozen peas
  • dash of Worcestershire sauce
  • 50ml pale ale
  • 150g grated cheese, plus more to sprinkle on top

Grind the oats in a food processor to make a coarse powder. Tip into a large bowl and mix in the rye and bread flours, the yeast and salt.

Combine the honey, oil and water in a jug and pour into the bowl along with the ale. Whisk by hand to make a thick yet runny batter. Cover with a damp tea towel and leave in a warm place for 1 hour until slightly thicker and very bubbly.

When ready to cook, heat a large frying pan over medium heat. Add a small knob of butter and melt it, then swirl it around the pan. Give the batter a quick stir, then pour a large ladleful into the pan, tilting and swirling the pan so the batter completely and evenly covers the base (as if you are making a pancake). Cook for about 5 minutes until the underside is a rich golden brown and slightly crisp.

Loosen the oatcake around the edges and quickly flip it over. Cook the second side for about 5 minutes or until brown and slightly crisp. Flip out the oatcake onto a wire rack to cool. Make 5 more oatcakes from the rest of the batter in the same way. Serve at room temperature the same day.

Preheat the oven to 160C. Heat some oil in a frying pan. When hot, add the bacon and fry for a couple of minutes. Add the leeks to the bacon and garlic sweat for about 10 minutes. Pour in the ale, a splash of Worcestershire sauce and the peas. Continue to cook for about 5 minutes. Once cooked divide the mixture between the oatcakes and roll up into cigar-like shapes. Place the rolled up pancakes into a baking dish, cover with more grated cheese and bake in the oven for about 10 minutes until the cheese has melted.


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