Staffordshire Oatcakes

Total Time: 3 hrs 40 mins Preparation Time: 3 hrs 30 mins Cook Time: 10 mins

Ingredients

• 225 g fine oatmeal
• 100 g wholemeal flour
• 100 g plain flour
• 1 teaspoon quick-action yeast
• 1 pinch salt
• 825 ml water
• 1 tablespoon baking powder
• 12 teaspoons vegetable oil

Recipe

• 1 mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined.
• 2 make a well in the centre of the mixture, then gradually add the water in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (nb: you may not need to use all of the water.)
• 3 cover the batter with a damp, clean tea towel and set aside for 3-4 hours (or up to 8 hours), to allow the gluten in the batter to develop.
• 4 once ready to cook the batter, whisk in the baking powder until well combined.
• 5 heat one teaspoon of the vegetable oil in a frying pan over a medium heat. when the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter.
• 6 fry the oatcake for 1-2 minutes, or until golden-brown on one side.
• 7 flip the oatcake and fry for a further minute, or until golden-brown on both sides.
• 8 set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper.
• 9 repeat the process with the remaining batter mixture, to make about 12 oatcakes. stack them on top of each other, separated by greaseproof paper, and keep warm.