North Staffordshire Oatcakes
North Staffordshire oatcakes are yeasted oat pancakes from the Potteries, and the batter is the reason to make them. Fine oatmeal and flour are left for an hour with yeast, so the mixture turns lightly sour and cooks into a thin, pitted griddle bread. In Stoke-on-Trent they are rolled around cheese, bacon, sausage or egg, and any spares reheat well in butter or under the grill.
Instructions
Stir the salt into the flour and oatmeal in a large bowl.
In a small bowl, dissolve the yeast in a little of the warm milk and water, then stir in the sugar. Leave it until the surface turns frothy.
Pour the yeast mixture and the rest of the warm liquid into the dry ingredients and mix to a smooth, thin batter.
Cover the bowl with a clean cloth and leave it somewhere warm for an hour.
Grease a griddle well and heat it. Pour on enough batter to make an oatcake about 8 to 9 inches across. Holes will appear over the surface as it cooks.
After 2 to 3 minutes, when the top looks dry and the underside is golden brown, flip the oatcake and cook it for another 2 to 3 minutes.
Make it personal.
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