Check Out Our Derbyshire Oatcakes and Pikelets

Derbyshire Oatcakes

Derbyshire Oatcake Packaging

A custom designed hopper dispenses the batter mix 3 at a time, but each Derbyshire Oatcake is hand turned and removed individually from the hotplate.

Derbyshire Pikelets

Derbyshire Pikelets Packaging

These are a sweet product, similar to a scotch pancake. They are made in the same way as the oatcakes, but are even thicker, best served warm with sweet toppings, maple or golden syrup, honey or jam. Delicious with just butter too.

Background

The baking process

Derbyshire Oatcakes Baking Process

The bakehouse is situated in Combs, a quiet village in the picturesque heart of the Peak District National Park. Employing a handful of local residents, that includes the oldest member of the family, who has been flipping Derbyshire oatcakes and Pikelets for almost 60 years.

6 hours before baking commences the oatmeal, yeast and water are combined, and left to activate. Flour, salt and sugar are added and carefully mixed to make the batter. A secret ingredient is combined to the mix, and then the magic happens.

The main ingredient is stone ground oatmeal. This is sourced from a local company who have been grinding the oatmeal since 1675. As the product does not contain any dairy or any animal derivatives, they are 100% vegetarian and suitable for a vegan diet.

Shelf life

Derbyshire Oatcakes Shelf Life

As our products are baked fresh almost every day of the week, and delivered locally by ourselves, you are always guaranteed freshness. Our Derbyshire oatcakes can be kept for up to ten days in a fridge, and can also be frozen for up to 3 months.

Versatility

Racks of Derbyshire Oatcakes

The humble oatcake is traditionally served as part of a full English breakfast. They can be grilled or fried. Delicious buttered or filled with cheese. Your imagination is the only limit to how these versatile gems can be topped or filled.

They can be used like a tortilla wrap filled and rolled up, or topped like a pizza base. Try replacing pasta sheets with oatcakes to make the best lasagne this side of Venice.