Staffordshire Oatcakes

Mix the oatmeal, wholemeal flour, plain flour, yeast and salt together.

Make a well in the centre of the mixture, then gradually add 825ml water whilst stirring together.

When the batter is well combined, cover with a damp, clean tea towel and leave for three/four hours.

In a frying pan, heat one teaspoon of vegetable oil, then add one oatcake portion of batter to make a thin pancake. If you’d like a thinner crepe style pancake like those in the image, make the consistency thinner with a splash of milk or milk alternative.

Fry and flip the oatcake until golden brown on both sides.

Optional – once the oatcakes have been cooked, return to the frying pan and sprinkle with cheese. Once melted, add cooked bacon and fried mushrooms. Fold the oatcakes in half and enjoy!