Staffordshire Oatcakes (Overnight)
Oatcakes made from milled porrige, flour(s), milk, yeast. Leave overnight before making
Ingredients
-
125
g
porrige oats ( milled fine in food processor)
-
75
g
wholemeal flour
-
50
g
plain white flour
-
250
ml
milk
(I used 350 since semi skimmed)
-
250
ml
water
-
1
tsp
fast yeast
-
1
tsp
salt
Instructions
-
Mill porridge and then mix with flours, yeast and salt
-
Gradually stir in the milk/water - till got a batter
-
Cover and leave overnight at room temp
-
Ladle into oiled/buttered pan to cooke - like you would pancakes