Step 1

Put the oatmeal and flours into a mixing bowl along with the salt and yeast.

Step 2

Method 1: Making the batter the same day as the oatcakes.Combine the water and milk and heat to 38°C. If you don't have a thermometer then heat until it feels just warm when a finger is held in it: if in doubt, err on the side of cooler as hot liquid will kill the yeast.Method 2: Overnight batter.A longer, overnight fermentation should give better flavour. For this method there's no need to heat the liquids.

Step 3

Stir the contents of the mixing bowl then gradually pour in the combined water and milk, whisking all the time to create a batter the consistency of single cream. Add a splash more water if necessary.Method 1: Cover and place somewhere warm for 15 - 30 minutes or until the surface is foamy.Method 2: Cover and leave at room temperature overnight.

Step 4

Put a 15 - 18 cm pancake, crepe or shallow non-stick frying pan over medium-high heat.When hot, brush over a thin layer of oil then pour or wipe off any excess.Whisk the batter and, if necessary, add a little more water to bring it back to single cream consistency. For easier pouring, you can now transfer it to a jug. Otherwise, you'll need a ladle.Pour or ladle approximately ⅛ of the batter into the pan: quickly lift and tilt the pan so the batter flows over and covers the base. If your pan is hot enough, you should immediately see bubbles forming and popping.Cook until the underside is golden brown and the top is dry with no loose batter (approx. 1½ - 2 min). Turn and cook the other side until it's set and covered in darker brown patches.Transfer the oatcake to a cooling rack or plate.Re-oil the pan and continue making oatcakes until all the batter is used up. Remember to stir the batter before pouring each time. Stack each oatcake on top of the previous one.

Step 5

Storing and reheating.Oatcakes will keep at least 2 - 3 days covered and stored in the fridge. They can also be frozen: stack them with cling film or greaseproof paper between each one or roll, freeze on a lined tray then transfer to a freezer bag.Oatcakes can be quickly reheated in a microwave but are better in a lightly greased pan or under the grill.Serving suggestion: have ready some cooked bacon or sausages.. Leave a little of their cooking fat in the pan, put in an oatcake and reheat on both sides. Sprinkle with cheese, allow it to melt, then top with hot bacon or sausage plus a squirt of ketchup or brown sauce if liked. Roll or fold then transfer to a plate to serve.