makes about 12 – they freeze well.
225g fine oatmeal
100g wholemeal flour
100g plain flour
1 tsp quick-action yeast
pinch salt
825ml water
1 tbsp baking powder
Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined.
Make a well in the centre of the mixture, then gradually add the water in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (NB: You may not need to use all of the water.)
Cover the batter with a damp, clean tea towel and set aside for 3-4 hours (or up to 8 hours), to allow the gluten in the batter to develop.
Once ready to cook the batter, whisk in the baking powder until well combined.
Heat one teaspoon of the vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter.
Fry the oatcake for 1-2 minutes, or until golden-brown on one side.
Flip the oatcake and fry for a further minute, or until golden-brown on both sides.
Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper.
