The Oatcake is a regional delicacy, which is little known outside North Staffordshire. As far back as 1776 James Boswell recorded his first impression of the Oatcake when he accompanied his friend Dr Samuel Johnson on a visit to Lichfield. He compared them to his native variety as he duly reported "Oatcakes not hard as in Scotland, but soft like Yorkshire cake, served with breakfast"
Over a century and a half after Boswell's encounter with the Oatcake, Phillip Oakes a journalist and play write was explaining to school mates in Wolverhampton that Oatcakes were "not biscuits but were delicious with butter and honey, delectable with eggs and bacon"
Elizabeth David, in her definitive book. Bread and Yeast Cookery devotes a chapter to "Yeast Leavened Pancakes and Oatcakes". The recipes included in this chapter come from a number of counties and regions of Britain, but the Staffordshire Oatcake is the only one which is still alive and kicking today.