On the windswept moors of Wuthering Heights, Yorkshire oatcakes slathered in butter and honey offer a taste of Cathy and Heathcliff’s childhood in the Yorkshire countryside.
Wuthering Heights: A Gothic Romantic Feast
Across the boundless moors, beneath shifting skies, stands Wuthering Heights, the unwelcoming and treacherous setting of our gothic literary feast. While Catherine Earnshaw, Heathcliff and their tormented heirs have long since passed, their spirits remain bound to this weathered and wild setting. Emily Brontë’s timeless and only novel is a complex tale that begins with foreboding scratches at the window by a restless ghost, weaves through the troubled and violent relationships of the inhabitants of Wuthering Heights, reaches a frenzied peak with Cathy and Heathcliff’s final moment of passion, and painfully illustrates the lasting effects of Heathcliff’s own abuse and the resulting campaign of vengeance he carries out on everyone around him.
Each recipe leads us through this gripping story, reflecting the rugged environment, the social status of its inhabitants and pivotal moments that drive the plot. We invite you to devour these recipes either one at a time, at a wintery or Valentine’s (Galentine’s) Day dinner party, or at your next book club!
Young Catherine and Heathcliff on the Moors
Young Cathy and Heathcliff spend their days wild and carefree, roaming the windswept moors. Kindred spirits, escaping from the brutality of Catherine’s brother Hindley who despises Heatchliff and from the ever watchful eye of Nelly Dean, Cathy and Heathcliff’s intense bond forms during these childhood excursions. Their adventures out on the open heath would have fuelled the pair’s appetites, leaving them eager for something hearty and satisfying to warm them.
Yorkshire oatcakes, or havercakes, were once a mainstay on dinner tables across Northern England. Finely ground oats were made into a batter and then fermented before frying on a hot griddle until golden brown. These oatcakes are delicious as a savoury treat served alongside a stew or other braised meat, perfect for mopping up a rich gravy. But even better, they can be slathered with butter and honey for a sweet treat. With a slight yeasty flavour and delicate texture, these oatcakes would have made the ideal snack for Catherine and Heathcliff. It’s easy to image the pair munching on oatcakes while exploring the windswept moors, or once they’ve returned home, indulging in this sweet buttery snack served piping hot straight from the griddle.
More Wuthering Heights Recipes
- Beef and Ale Stew with Suet Dumplings
- Raspberry Almond Cake
- Split Pea Soup
- Raspberry Rose Cocktail
- Cider Braised Chicken with Bacon and Leeks
Ingredients
Oats: This recipe calls for finely ground oats. If you can’t source fine ground oats, then you can make them in either a food processor or blender. Add either quick or large flake oats to a food processor and pulse until fine. The oats should resemble a coarse flour.
Yeast: Yorkshire oatcakes get their signature texture and flavour from the addition of yeast. I prefer to use traditional active dry yeast. The yeast is bloomed in warm water before adding to the batter.
Flour: I use all-purpose flour in this recipe.
How to Make Yorkshire Oatcakes
Activate the yeast
Transfer half the water to a small bowl and heat up until the temperature is between 105°F and 115°F. Add the sugar and yeast, stirring just until combined. Stir briefly and then set aside for the yeast to activate. When the yeast is bubbly and risen, after about 5 minutes, proceed with the recipe.
Make the batter
Use a food processor or blender to grind the oat into a coarse flour. In a large mixing bowl, combine the finely ground oats, all-purpose flour, and salt. Whisk together. Add the yeast mixture along with the remaining water and the milk. Whisk until it makes a smooth, thin batter. Cover with a tea towel and let rise for at least 1 hour.
Cook the oatcakes
Melt the butter in a small dish and set aside with a pastry brush. Stir the batter and check the consistency. The batter should be thin enough to pour easily from a ladle, similar to crepe batter. Gently whisk in an additional 3 or 4 tbsp of water, as needed, to make a thin batter.
Place a non-stick skillet over medium heat. When the skillet is hot, brush quickly with some of the melted butter. Add one ladleful of the batter to the skillet. Tilt the pan from side to side to make a thin pancake, similar in size and shape to a crepe. If the batter does not spread out into a thin crepe, then add a bit more water.
Allow the oatcake to cook until it is almost fully cooked. If you try to flip them too early, the oatcake might fall apart. When the top of the oatcake looks almost fully set, flip the cake over. Let cook for another 1 to 2 minutes until the oatcake is fully cooked and lightly browned on both sides. Transfer to a plate and cover to keep warm. Repeat with the remaining batter.
Serve the Yorkshire oatcakes
These oatcakes can be served alongside a savoury dish such as a stew or other braised meat or with jam or butter and honey for a sweet snack. To enjoy with honey, spread the warm oatcakes with a little butter and then drizzle with a generous amount of honey. Enjoy!
