Staffordshire Oatcake

Total Time: 1 hr Preparation Time: 50 mins Cook Time: 10 mins

Ingredients

• 225 g porridge oats (oatmeal)
• 100 g whole wheat flour (wholewheat)
• 100 g plain flour (all-purpose )
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon quick-rising yeast
• 450 ml warm water
• 450 ml warm milk (can use nonfat/skimmed fine)

Recipe

• 1 place the porridge oats(oatmeal) in a food processor and process just until fine.
• 2 mix the ground oatmeal, wholemeal(whole wheat)flour and plain () flour together in a bowl with the salt, sugar, and quick yeast.
• 3 warm the milk and water together until you can hold your finger in it for 10 seconds without going "ow!" - then it should be warm enough but not hot enough to kill the yeast.
• 4 mix the warm, milky water in with the dry ingredients and whisk.
• 5 leave to rise and plump in bowl for 40minutes.
• 6 heat a nonstick frying pan over medium heat.
• 7 whisk the batter a little then pour about 3/4cup of the batter into the hot pan, swirling it around. do not try to spread the batter with anything. you'll just end up with a mess. if it's funny-shaped, that's how it will be.
• 8 cook until edges become dry, the underside of the oatcake is golden brown and the oatcake on top looks mostly dry and solidified all the way to the centre.
• 9 flip and cook until golden brown on the other side.
• 10 place oatcake on rack to cool. when they're completely cold you can stack them. repeat with remaining batter.
• 11 they should keep well for a day or two in the fridge or a few months in the freezer. when freezing, place waxed paper or plastic wrap between each oatcake for easier separation later.
• 12 usually to fill them, you reheat or toast them until warm under a grill(broiler) on both sides then add your cheese, etc, and put back under the grill until the cheese has melted.