Havercakes from Wuthering Heights

Taking a departure from Regency posts this month, to proffer a recipe first mentioned in one of my first historical reads - and remember, while Emily wrote Wuthering Heights in 1846, it's set slap-bang in the English Regency era.

This food is mentioned by Lockwood in the first chapter of the book, when he first enters the farmhouse. Also known as oatcakes, havercakes are traditional Yorkshire fare and while I will die on the hill that Wuthering Heights is absolutely not a romance in any way, shape or form, Emily Bronte has been my inspiration for writing for many years - and no, I did not like the recent film. It disrespects the novel - but my opinion is only one of many.

One end, indeed, reflected splendidly both light and heat from ranks of immense pewter dishes, interspersed with silver jugs and tankards, towering row after row, on a vast oak dresser, to the very roof. The latter had never been under-drawn: its entire anatomy lay bare to an inquiring eye, except where a frame of wood laden with oatcakes and clusters of legs of beef, mutton, and ham, concealed it. Above the chimney were sundry villainous old guns, and a couple of horse-pistols: and, by way of ornament, three gaudily painted canisters disposed along its ledge.

Wuthering Heights,  Chapter 1

Yorkshire Oatcakes

Ingredients 

• 1 cup (250 ml) warm water, divided plus extra
• 2 ¼ tsp (7 g) traditional active dry yeast
• ¼ tsp (1 g) sugar
• 1 ⅓ cups (134 g) oats, quick or large flake
• 1 cup (128 g) all-purpose flour
• ½ tsp (3 g) salt
• 1 cup (250 ml) milk, warmed
• 2-3 tbsp (28 – 42 g) butter, as needed

Instructions 

1. Pour half a cup of the water into a small bowl and warm it until it reaches approximately 105°F to 115°F.

2. Add the sugar and yeast, stirring lightly to combine. Set aside and allow the yeast to activate. After about 5 minutes, when it becomes foamy and risen, continue with the recipe.

3. Using a food processor or blender, pulse the oats until they form a coarse flour. In a large mixing bowl, combine the ground oats, plain flour, and salt.

4. Whisk the dry ingredients together. Add the yeast mixture, the remaining half cup of water, and the milk. Whisk until a smooth, thin batter forms. Cover with a tea towel and leave to rise for 1 hour.

5. Melt the butter in a small dish and set it aside with a pastry brush.

6. Gently stir the batter and assess the consistency. It should be thin enough to pour easily from a ladle, similar to crepe batter. If needed, whisk in an additional 3 to 4 tablespoons of water to achieve this texture.

7. Heat a non-stick skillet over medium heat. Once hot, lightly brush with melted butter. Pour in one ladleful of batter, tilting the pan to spread it into a thin, crepe-like layer. If it does not spread easily, add a little more water to the batter.

8. Cook the oatcake until nearly set. Turning it too soon may cause it to break. When the surface appears mostly set, flip and cook for a further 1 to 2 minutes, until lightly browned on both sides.

9. Transfer to a plate and cover to keep warm. Repeat with the remaining batter.

These oatcakes go well with a savoury dish such as stew, but I like mine slathered in butter and honey for tea.