English Hop Picker's Oast Cakes
Transport yourself to the idyllic English countryside with these traditional Hop Picker's Oast Cakes, a charming homage to a bygone era. These tender, golden skillet cakes are made with simple pantry staples like self-raising flour, caster sugar, and rich whole milk, creating a delightfully fluffy texture with just the right hint of sweetness. Perfectly crisp on the outside and pillowy soft inside, these cakes are cooked to perfection in a lightly greased pan, reminiscent of the rustic griddle cakes prepared by hop pickers during harvest season. Ready in just 35 minutes from start to finish, they make for a satisfying breakfast treat or afternoon snack. Serve them warm with butter, fruity jam, or a drizzle of honey for a cozy, nostalgic taste of England’s rural traditions.
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Ingredients
- 250 grams self-raising flour
- 50 grams caster sugar
- 0.25 teaspoons salt
- 180 milliliters whole milk
- 30 grams unsalted butter (melted)
- 1 large egg
- 1 teaspoon vegetable oil or butter (for greasing)
Directions
Step 1
In a large mixing bowl, combine the self-raising flour, caster sugar, and salt. Stir to evenly distribute the dry ingredients.
Step 2
In a separate bowl or jug, whisk together the milk, melted butter, and the egg until fully incorporated.
Step 3
Gradually pour the wet mixture into the dry ingredients, stirring constantly with a wooden spoon or whisk to form a thick batter. The batter should be smooth and without lumps. Set aside for 5 minutes to allow the flour to hydrate fully.
Step 4
Heat a large non-stick frying pan or griddle over medium heat. Lightly grease the surface with vegetable oil or butter using a paper towel.
Step 5
Spoon approximately 2-3 tablespoons of the batter onto the hot pan for each cake, spreading it slightly into a round shape. You should be able to cook 2-3 cakes at a time depending on the size of your pan.
Step 6
Cook the cakes on one side for 2-3 minutes or until the edges begin to set and bubbles form on the surface. Flip the cakes with a spatula and cook for an additional 2 minutes on the opposite side until golden brown and cooked through.
Step 7
Transfer the cooked oast cakes to a plate and cover with a clean kitchen towel to keep warm while you repeat with the remaining batter.
Step 8
Serve warm with butter, jam, or your favorite topping. These cakes are best enjoyed fresh but can be reheated in a dry pan or toaster if needed.
Nutrition Facts
| Serving size | (577.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1576.1 |
| Total Fat 45.8g | 0% |
| Saturated Fat 22.1g | 0% |
| Polyunsaturated Fat 2.2g | |
| Cholesterol 307.3mg | 0% |
| Sodium 2771.9mg | 0% |
| Total Carbohydrate 249.9g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 59.8g | |
| Protein 37.2g | 0% |
| Vitamin D 135.4IU | 0% |
| Calcium 298.4mg | 0% |
| Iron 3.9mg | 0% |
| Potassium 623.9mg | 0% |
Source of Calories