How to make North Staffs oatcakes
prep time 15 mins, proving time one hour, cooking time 45 mins
each oatcake approx 140 calories
7oz(200g ish) wholemeal flour
7oz(200g ish) oats
3/4 pint(400ml ish) water
3/4 pint(400ml ish) milk
teaspoon salt
tablespoon sugar
packet of fast-acting yeast (the stuff for breadmakers is fine)
Stick the water and milk in a jug and warm it up. I put it in the microwave for 2 minutes 30s. Should be warm, not hot.
put the yeast and sugar in a mug and add an inch or so of the liquid. Stir well then leave to one side for ten minutes. In the meantime...
Put the oats in a mixing bowl and use a hand blender to shred them a bit. Shouldn't take very long.
Add the oats, flour, salt and the rest of the liquid to the bowl and use a hand-blender to make it smooth.
That should be ten minutes, so get the mug of yeast (should be nice and frothy by now) and mix it in with everything else. Put the mixing bowl in a warm place covered with a tea-towel for one hour.
-- one hour later --
Get a nice non-stick frying pan and put it on the hob, high heat. Maybe wipe with olive oil between oatcakes depending on your pan. Let it heat up for a good few minutes before adding a ladleful of the batter. Spread it out by tilting the pan, but don't be too fussy about getting it right to the edge. They're supposed to be that shape! When the top has dried (there are no wet bits) flip the oatcake as you would a pancake and give it about the same time on the other side. This mix should make 12 oatcakes as a guide.
Leave the pile of oatcakes on your plate for 20 mins or so to continue cooking through, then fill with bacon and cheese
That's it!
