About this recipe:A traditional favourite from the North Staffordshire. Delicious with butter or jam! You may grind regular oats in a blender to make your own oat flour.
350ml warm water
350ml warm milk
1 tablespoon caster sugar
1 (7g) sachet dried active baking yeast
225g oat flour
250g wholemeal flour
1 teaspoon salt
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Method Prep:15min › Cook:30min › Extra time:1hr › Ready in:1hr45min
Place warm water and warm milk into a large bowl. Stir in sugar and yeast, and let stand for 5 minutes, or until frothy. Mix in oat flour, wholemeal flour and salt, blending thoroughly. Cover bowl, and let stand in a warm place for 1 hour.
Heat a large griddle or two frying pans over medium heat, and grease well. Spoon enough mixture onto the pan to make a thin pancake about 20cm across for each one. Cook for 2 to 3 minutes, or until the top surface is covered with holes. Turn over and brown on the other side. Place oatcakes on a warm plate until ready to serve. Best served immediately, but can be frozen and heated later.
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