Staffordshire Oatcakes

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225g oatmeal (or porridge oats blitzed in a food processor)
225g wholemeal flour
1 tsp salt
1 sachet (7g) fast-action yeast
1 tsp sugar
450ml milk
450ml water
Method
Warm the water and milk gently until hand-hot.
Measure the dry ingredients into a large bowl and mix well.  Add the warm milk and water, mix well to combine.  To me it looked like it was going to be far too much liquid, but the oatmeal and flour soon absorb it so it really isn't. 
Cover the bowl with a cloth and leave in a warm place for an hour or so.  You will see that bubbles start to appear and froth.
Heat a large heavy based pan over a high heat and if your pan isn't well seasoned brush with a smear of oil or butter and wipe off excess with a piece of kitchen towel.  When the pan is really hot, pour a ladleful of batter onto the pan, tipping the pan gently to make sure the mixture disperses into a good circle. Leave to cook for about two minutes until bubbles start to appear at the top and the mixture is beginning to cook on the top.  Flip the oatcake over using a fish slice and cook for a further minute until nicely browned on both sides. Keep this oatcake warm whilst you cook the rest of the batter in this way.
Serve warm with the savoury or sweet topping of your choice.