STAFFORDSHIRE OATCAKES

❚ ❚ 2 1/2 cups (225 g) oat flour

❚ ❚ 3/4 cup (100 g) whole-wheat flour or whole-grain spelt flour

❚ ❚ 3/4 cup (100 g) all-purpose flour

❚ ❚ 1 tsp granulated white sugar

❚ ❚ 1/2 tsp sea salt

❚ ❚ 2 1/4 tsp (7 g) dried yeast

❚ ❚ 2 cups (500 ml) lukewarm whole milk

❚ ❚ 2 cups (500 ml) lukewarm water

❚ ❚ Butter, lard or oil, for cooking

1. Mix the flours, sugar and salt in a large bowl. Add the yeast to the lukewarm milk and stir briefly and gently to activate it. The yeast will start to foam up in clusters, which means it is ready to use.

2. Add the yeast mixture and water to the dry ingredients and mix well. Cover the bowl with plastic wrap or a damp tea towel and let the batter rest for 1 hour.

3. Heat a cast-iron pan or heavybased frying pan (or on an old-fashioned griddle if you have one) and grease it with some butter, lard or oil. Cook the oatcakes on both sides. The easiest way is to pour a soup ladle of the batter into the middle of the pan and then spread it outwards with the back of a tablespoon or a spatula.

4. I like to cook a batch of oatcakes and freeze them. They are easily revived in a hot pan when thawed an hour or two before you want to serve them. Serve with savouries like bacon, sausages, eggs and sautéed mushrooms, any sweet condiment you like, or just plain sugar. These oatcakes are quite filling so you only need to eat one or maybe two, depending on your appetite. Makes: 10-12 oatcakes