Staffordshire Oatcakes Recipe

120g fine oatmeal (can use normal oats that have been processed dry in a blender)
120g wholewheat or plain flour
1 teaspoon salt
1 x 7g sachet dried yeast
500ml equally mixed milk and water - warmed (soya milk works fine for vegans)
50ml warm water or milk for final mixing
1 teaspoon sugar
1 teaspoon olive oil

Makes 6 Oatcakes

Mix milk/water, yeast and sugar and set aside in a warm place (aired oven is ideal) for a few minutes to froth

Add oatmeal, flour, and salt to a bowl and mix

Add milk mixture and oil and whisk

Leave to rise in warm place for an hour (again an aired oven is ideal)

Lightly whisk - adding the 50 ml more warm water/milk

Cook as for pancakes - ladle mix into pan wiped with cooking oil and fry on high heat until top "dries", flip and cook otherside

Once cooked, cool on a cake rack

These oatcakes are much nicer when they have cooled, ideally in the fridge for a few hours (overnight is best if you can wait that long)

To serve simply warm up, add filling and roll.