North Staffordshire oatcakes

Gather

• Gather 220 g (1 cup or 8 oz) fine oatmeal220 g (1 cup or 8 oz) fine oatmeal
• Gather 220 g (1 cup or 8 oz) wholemeal or plain flour220 g (1 cup or 8 oz) wholemeal or plain flour
• Gather 1 tsp salt1 tsp salt
• Gather 14 g (2 ½ tsp or ½ oz) fresh yeast14 g (2 ½ tsp or ½ oz) fresh yeast
• Gather 850 ml (3 ½ cups or 1 ½ pints) warm milk and water, mixed half and half850 ml (3 ½ cups or 1 ½ pints) warm milk and water, mixed half and half
• Gather 1 tsp sugar1 tsp sugar

Make

1. 01

   Add the salt to the flour and oatmeal.

2. 02

   Dissolve the yeast with a little warm liquid and add the sugar. Allow the mixture to become frothy.

3. 03

   Mix the dry ingredients with the yeast liquid to make a batter.

4. 04

   Cover the batter with a clean cloth and leave it in a warm place for an hour.

5. 05

   Cook the oatcakes on a well-greased griddle. Put enough batter onto the griddle to produce an oatcake about 8–9 inches in diameter. The surface will be covered in holes as it cooks.

6. 06

   Flip the oatcake after 2–3 minutes when the upper side appears dry and the underneath is golden brown, and cook for another 2–3 minutes.