Sourdough or Yeasted Staffordshire Oatcakes

Method

1. If making sourdough oatcakes: start the night before, by combining the oatmeal, wheat flour, water and sourdough starter. Mix well and leave on the kitchen counter overnight.
2. The next morning your batter should be thick and bubbly.
3. Add the warm milk and salt and leave for 1 hour.
4. If making yeasted oatcakes: combine all your ingredients and mix well with a whisk. The batter may seem thin, but don’t worry, it will thicken as the oatmeal absorbs the liquid. Leave for 1 hour, until your batter is frothy.
5. For both yeasted and sourdough: lightly oil a griddle or heavy-bottomed frying pan and set over a medium heat.
6. Add a ladle of batter and swirl around to form a round. As the batter cooks, lacy bubbles will form in the pancake. If you are not able to swirl the batter easily, add a little water to loosen the mix.
7. When the batter has set on the top and the bottom is golden brown, flip and cook briefly on the other side.
8. When your oatcake is done, turn it out onto a tea towel and repeat.
9. Keep your oatcakes wrapped in a tea towel to prevent them from becoming dry and tough. They should keep well for a day or two.