A Staffordshire oatcake is a type of dense, savoury pancake made from oatmeal, flour and yeast.

Larger commercial enterprises exist that sell oatcakes to supermarkets and other large distribution chains.

Catering outlets in the area usually offer oatcakes with fillings such as cheese, baked beans, tomato, 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.

It may be eaten moist, rolled up like a pancake with a filling, or dried hung over a rack until a crisp cracker.

Originally a bakstone was a portable flat oval flaggy sandstone approximately 1.5-inch (3.8 cm) thick, set on an open fire.

[13] In the 18th century the batter was mixed in a small wooden bucket which was not cleaned, so that the particles on the sides acted as a fermenting agent for the next baking.

The size of the ladle varied relative to the current cost of oatmeal; for many decades, oatcakes were by tradition one penny each,[15] or 18 for a shilling.