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1
Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined.
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2
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.
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3
(NB: You may not need to use all of the water.)
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4
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.
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5
Once ready to cook the batter, whisk in the baking powder until well combined.
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6
Heat one teaspoon of the vegetable oil in a frying pan over a medium heat.
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7
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.
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8
Fry the oatcake for 1-2 minutes, or until golden-brown on one side.
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9
Flip the oatcake and fry for a further minute, or until golden-brown on both sides.
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10
Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper.
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11
Repeat the process with the remaining batter mixture, to make about 12 oatcakes.
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12
Stack them on top of each other, separated by greaseproof paper, and keep warm.
