Staffordshire soft oatcakes


115g finely ground oatmeal

115g wholewheat or plain flour (I used strong white bread flour)

half teaspoonful of salt

7g dry yeast

half teaspoonful of sugar

225ml lukewarm milk

225ml lukewarm water

Mix the warm milk and warm water together.

Put the dry yeast and sugar into a cup and add a third of a cup of this warm liquid. Leave for 5 or 10 minutes until the mixture becomes frothy.

In the meantime put the oatmeal, flour and salt in a bowl.

When the yeast mixture is frothy add this to these dry ingredients, after which add the rest of the liquid to form a runny batter.

Cover this batter with a cloth and leave in a warm place for about an hour

or until the mixture has become thick and bubbly.

Grease and heat a heavy bottomed frying pan or griddle pan and pour a ladle of the mixture in,

letting it run around and cover the pan base. (It won’t run easily as it is now of a thick consistency.)

As the oatcake starts to cook there will be airholes appearing and after 2 or 3 minutes the oatcake will be brown and ready to turn over.

Continue to cook for a further 2 or 3 minutes on the 2nd side.

These oatcakes can be eaten hot or cold and used as wraps with hot or cold fillings.

I filled one warm oatcake with thinly sliced rump steak and fried onions. It was really delicious.

This amount of mixture made me 4 oatcakes which can be used in any dish where a pancake, tortilla wrap, chapatti or similar would be used.

Lots of ‘ oaty goodness’ !

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