Serve these Staffordshire Oatcakes with our REAL Apricot Butter on a Autumn or Winter morning.
1 1/2 cups warm water
1 1/2 cups warm, unsweetened, plant milk
1 tablespoon sugar, optional (we use vegan evaporated cane juice)
1 (.25 ounce) envelope active dry yeast
2 1/2 cups rolled oats
2 cups All Purpose Gluten-Free Flour (we uses Bob’s 1 to 1 Gluten-Free Baking Flour)
1/2 – 1 teaspoon salt (optional)
Oil for griddle pan (we use organic Canola)
1. Proof the yeast. Place warm water and milk into a large bowl. Stir in sugar (if using) and yeast, and let stand for 5 minutes, or until frothy. Sugar is not necessary to proof yeast but it helps speed things along. You can use less sugar or us 1 tablespoon of the flour instead for proofing. If the mixture doesn’t foam then the yeast is not active and you’ll need to start over.
2. Using a blender, grind the oats into a flour. Pour into the yeast mixture along with the flour and salt (if using). Blend thoroughly.
3. Cover the bowl with a clean towel and let stand in a warm place for one hour.
4. Grease a griddle pan with oil and heat it on medium-high. Spoon about 1/3 cup of batter on the pan to make a thick 3 to 4 inch pancake. Cook for 2 to 3 minutes, or until the top surface is covered with holes. Turn over and brown on the other side. Place oatcakes in a warm oven (200oF) until ready to serve.
We found that these Oatcakes are best made in advance and then reheated later. The inside tends to be a little gooey which makes them perfect when reheated. They also make wonderful English Muffins that can be fork-split and toasted.