Resurrecting this thread.....the other day, over here, @liuzhou shared a link to this article: The best books on Baking Bread recommended by Chris Young. One of the 5 books recommended was The Staffordshire Oatcake: A History by Pamela Sambrook about an item I'd never heard of but which was apparently the source of happy childhood memories for Mr. Young.
My curiosity piqued, I browsed this thread and decided to try a recipe from The Guardian's "perfect" series: How to make the perfect Staffordshire oatcakes even though the first step, "Heat the milk with the same amount of water in a pan until about blood temperature," was a bit off-putting. I had to add a good bit more liquid to get the batter thin enough to spread properly in the pan and may have made the m a bit too thin.
In the pan, ready to flip:
Flipped:
Out of the pan:
The stack:
Breakfast:
A bit of sharp cheddar, sautéed spinach & onion, scrambled egg with diced country ham.
My modifications, based on what I had: I used buttermilk instead of milk. I blitzed oatmeal in the blender, leaving some texture and used that for the finely ground oats. I used stone ground whole grain Glenn wheat flour for the strong wholemeal flour and used King Arthur bread flour for the strong white flour. I mixed the batter and put it into the fridge overnight. It had risen almost double the original volume. I needed to add more liquid and chose to let it sit again for about an hour to start rising again before I cooked them.
My 25 cm Darto skillet has a 21 cm/8 inch inside diameter and I ladled in a little more than 100 ml (~ 1/2 cup) for each cake so they're about 8 inches in diameter.