Staffordshire oat cakes

Ingredients
225g fine oatmeal
225g wholewheat or plain flour
1tsp salt
15g yeast
450ml warm milk
450ml warm water
1tsp sugar
Method
Mix the water and milk together.
Mix the salt to the flour and oatmeal in a large bowl.
Dissolve the yeast with a little warm liquid and add the sugar. Allow the mixture to become frothy.
Mix the dry ingredients with the yeast liquid to make a batter adding the remainder of the warm liquid.
Cover the batter with a clean cloth and leave in a warm place for about an hour.
Pour out enough batter on a well-greased griddle to make an oatcake of about 22cm. The surface will be covered in holes as it cooks.
Flip the oatcake after 2-3 minutes when the top side has a dry appearance and the underneath is a golden brown colour and cook for another 2-3 minutes.
Notes: