- 100 grams fine oatmeal approx 1-1/3rd cups of quick cooking oats, powdered * see notes
- 1/3 cup whole wheat flour
- 1/3 cup all purpose flour
- 1 teaspoon instant yeast
- 1/2 teaspoon or to taste salt
- a sprinkling of sugar
- 200 ml approx 3/4th cup + 2 tbsp warm water
- 150 ml 1/2 cup + 2 tbsp milk
- butter to grease the pan
- streaky bacon
- grated cheddar cheese
- Sift the fine oatmeal, wheat flour and all purpose flour into a bowl. Make a well in the centre.
- In a bowl, mix the yeast, warm water, milk and sugar together and add this mixture into the flour and whisk everything together till you get a smooth, flowing batter. Cover with cling wrap and keep in a warm place for about 1-2 hours or till small bubbles appear on the surface of the batter.
- Heat a flat frying pan/skillet and rub it with a knob of butter, wipe off excess before it burns and turns brown. Add a ladleful of batter in the centre of the pan and swirl the pan so that it coats the entire surface of the pan.
- Let the oatcakes cook on a medium heat till bubbles appear. Then gently flip and let them cook on the other side till golden. Remove onto a plate or a hot box and continue frying until all the batter is used up.
- To make the filling, fry or grill the bacon rasher until golden and place them on one side of the oatcakes. Sprinkle grated cheese over it and roll up the oatcakes before serving. If you like you can place the oatcake with the cheese under a grill just to melt it a little bit or even place the cheese over the oatcake during the final stage of cooking so it melts a bit.
Since I didn't have fine oatmeal I just measured 100 grams of Quaker quick cooking (not the instant ones that comes in sachets and needs to be cooked in mugs - just the regular Quaker oats) and powdered it in the dry grinding jar of my mixer grinder. 2. You can prepare the dry mix in bulk and just add the wet mixture to it an hour before you plan to fry the pancakes. This will save you a lot of time during the early morning rush hour on weekdays. 3. You can use a choice of fillings for these fantastic oatcakes. For savoury options, bacon, cheese, eggs or tomatoes work well. If you like to eat them like sweet pancakes try some maple syrup, golden syrup, honey, Nutella or jam.
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