Staffordshire Oatcakes

Ingredients

Makes 15 small oatcakes: 210ml milk + 210ml warm water; 110g finely ground oats (you can grind ordinary oats in a food processor); 110g strong white flour i.e bread flour (or mixed white & wholemeal); 1 tsp fine salt; 4g dry yeast or 10g fresh yeast; Fat of your choice to cook (lard, bacon drippings, clarified butter, vegetable oil)

Heat the milk with the same amount of water in a pan until about blood temperature.
Meanwhile, mix the oats, flours and salt in a large bowl. Mix the yeast with a little of the warm liquid and then cover and leave until frothy. Stir into the dry ingredients and then whisk in the remaining liquid until smooth. Cover and leave in a warm place for about an hour until bubbly, or overnight in the fridge if you prefer.
Grease a large frying pan with a little fat and put on a medium-high heat. When hot enough for the batter to sizzle as it hits it, give the bowl a quick whisk, then add a ladleful to the pan and tilt to spread it out I do 3 smaller ones in crepe pan - the ladle has a capacity of ±30ml. Cook until dry on top, then loosen the edges and carefully turn it over (depending on the size, it may be easiest to flip it on to a plate or board slightly larger than the pan) then slide it back into the pan.
Add any toppings you would like to melt or heat through (cheese, for example), and cook until golden on the bottom.
Fold over and eat, or allow to cool then cover and store in the fridge or freezer, reheating in a dry pan (or toaster for small ones) before use.