Sourdough Staffordshire Oatcakes

The ultimate sweet or savoury wholemeal pancake made with 4 ingredients. This is the perfect use for your sourdough discard. If you don’t have starter, yeast will be fine. These will also be fine without a raising agent.

ingredients

Makes 10-12

• 45g sourdough starter or 4g quick yeast

• 275ml tepid water

• 125g wholemeal strong or plain flour

• 125g jumbo oats, blitzed into a flour

• 250ml warm milk your choice, warmed to body temp

• A big pinch of salt

instructions

If using sourdough, start the night before. Combine the sourdough starter, water and flours. Cover with a tea towel and leave in a warm place overnight.

The next morning your batter should be bubbly. Add the warm milk and salt and leave for 1 hour.

If using yeast, mix all the ingredients with a whisk. Leave somewhere warm for 1 hour, until your batter is frothy.

When ready to cook, check that you’re happy with the consistency of your batter and add splashes of water until it is loose enough to make a thin pancake.

Lightly butter heavy-bottomed non-stick frying pan and set over a medium heat.

Add a ladle of batter and swirl around to form a round. As it cooks, bubbles will form in the pancake. If you are not able to swirl easily, add a little water to loosen. Flip and cook briefly on the other side.

When your oatcake is done, turn it out onto a tea towel or cooling rack. Continue with the rest of the batter, occasionally adding more butter.

Serve immediately or cool and later up with baking paper and pop in the freezer. Delicious eaten sweet with fruit or maple syrip, or savoury with a fried egg and sauerkraut.