Traditional Staffordshire Oatcakes

Whisk together fine oatmeal, plain flour, dried yeast, and salt.

Add warm milk and warm water, whisking into a smooth batter about the consistency of thick cream.

Cover and let the batter ferment in a warm place for about 1 hour until bubbly.

Lightly grease a non-stick frying pan or griddle and heat to medium.

Pour a ladle of batter into the pan and swirl to cover the base thinly.

Cook until the edges lift and the top is dry; flip and cook for 1 minute on the other side. They should be soft and flexible, not crispy.

Serve rolled up with savory fillings like bacon, cheese, or mushrooms.