Staffordshire oatcakes

BBC. Makes 35 oatcakes. 6 steps

566g medium coarse oatmeal	Place into a large bowl and make a well in the center	Cover and place in a warm place 1.5–2 hours. Mix well. Add more warm water if necessary, possibly 500ml, to make a loose batter.	Heat a bakestone or frying pan and use about a teaspoon of oil for each oatcake. Once heated, turn down heat slightly and cook on both sides until all mixture is set. Cool on racks
340g strong white plain flour
3 tablespoons dried skimmed milk
4 teaspoons quick acting dried yeast
2 teaspoons sugar
1 litre warm water	Pour in and mix well, to make a loose batter as for pancakes.
2 teaspoons salt		stir in

You can now batch what you don't want today and pop in the freezer (remembering to put in the right amount for each meal or you wont be able to separate them while they are frozen).

While you are standing making them, have a plate at the ready because they are delicious straight from the pan with a little golden syrup on and rolled up. Don't eat too many or you'll have none to freeze!