Staffordshire Oatcake - cooking recipe

Ingredients

225 g porridge oats (oatmeal)
100 g whole wheat flour (wholewheat)
100 g plain flour (all-purpose white)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon quick-rising yeast
450 ml warm water
450 ml warm milk (can use nonfat/skimmed fine)

Preparation

Place the porridge oats(oatmeal) in a food processor and process just until fine.
Mix the ground oatmeal, wholemeal(whole wheat)flour and plain (white) flour together in a bowl with the salt, sugar, and quick yeast.
Warm the milk and water together until you can hold your finger in it for 10 seconds without going \"OW!\" - then it should be warm enough but not hot enough to kill the yeast.
Mix the warm, milky water in with the dry ingredients and whisk.
Leave to rise and plump in bowl for 40minutes.
Heat a nonstick frying pan over medium heat.
Whisk the batter a little then pour about 3/4cup of the batter into the hot pan, swirling it around. DO NOT TRY TO SPREAD THE BATTER WITH ANYTHING. You'll just end up with a mess. If it's funny-shaped, that's how it will be.
Cook until edges become dry, the underside of the oatcake is golden brown and the oatcake on top looks mostly dry and solidified all the way to the centre.
Flip and cook until golden brown on the other side.
Place oatcake on rack to cool. When they're completely cold you can stack them. Repeat with remaining batter.
They should keep well for a day or two in the fridge or a few months in the freezer. When freezing, place waxed paper or plastic wrap between each oatcake for easier separation later.
Usually to fill them, you reheat or toast them until warm under a grill(broiler) on both sides then add your cheese, etc, and put back under the grill until the cheese has melted.