Staffordshire Oatcakes

• 1 1/2 cups warm water
• 1 1/2 cups warm milk
• 1 tablespoon white sugar
• 1 (.25 ounce) envelope active dry yeast
• 2 1/2 cups oat flour
• 2 cups whole wheat flour
• 1 teaspoon salt

1. Place warm water and warm milk into a large bowl. Stir in sugar and yeast, and let stand for 5 minutes, or until frothy. Mix in oat flour, whole wheat flour and salt, blending thoroughly. Cover bowl, and let stand in a warm place for 1 hour.
2. Heat a large griddle or two skillets over medium heat, and grease well. Spoon enough batter onto the pan to make a thin pancake about 8 inches across for each one. 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 on a warm plate until ready to serve. Best served immediately, but can be frozen and heated later.

water, warm milk, white sugar, active dry yeast, flour, whole wheat flour, salt

Taken from www.allrecipes.com/recipe/67396/staffordshire-oatcakes/ (may not work)