Staffordshire Oatcakes

Possibly the best option for breakfast or lunch! Great with melted cheese or with breakfast toppings like eggs & bacon

Ingredients

150g Fine oatmeal

75g  Light rye flour

75g Plain flour

300ml milk

300ml  warm water

7g dried yeast

1/2 tsp sugar

1/2 tsp salt

Method

Mix all the dry ingredients together in a large bowl.  Add sugar to warm water and stir to dissolve.  Add milk to water making sure it's no warmer than around 35 degrees C.  Add the liquid mixture to the dry mixture and whisk until smooth (no lumps). Cover bowl with a teatowel and leave in a warm place for approx 1 hour untl bubbles form on the top of the mixutre.

When it’s ready, give the batter a gentle stir, smear a little butter or oil on a hot, non-stick skillet and add enough of the batter to thinly coat the bottom. Cook on one side until golden (about 3 minutes) and gently flip over and cook the other side for another couple of minutes.

Makes 6 large oatcakes

Added by: Annette Waterhouse

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