These tasty pancakes are a traditional favorite from the North Staffordshire area of England. Delicious with butter or jam! You may grind regular oatmeal in a blender to make your own oat flour.
INGREDIENTS (for 1 servings):
- 1 1/2 cups warm water
- 1 1/2 cups warm milk
- 1 tablespoon white sugar
- 1 (.25 ounce) envelope active dry yeast
- 2 1/2 cups oat flour
- 2 cups whole wheat flour
- 1 teaspoon salt
Place warm water and warm milk into a large bowl. Stir in sugar and yeast, and let stand for 5 minutes, or until frothy. Mix in oat flour, whole wheat flour and salt, blending thoroughly. Cover bowl, and let stand in a warm place for 1 hour.
Heat a large griddle or two skillets over medium heat, and grease well. Spoon enough batter onto the pan to make a thin pancake about 8 inches across for each one. Cook for 2 to 3 minutes, or until the top surface is covered with holes. Turn over and brown on the other side. Place oatcakes on a warm plate until ready to serve. Best served immediately, but can be frozen and heated later.