Staffordshire Oatcakes

lb fine oatmeal
lb plain white flour
1 teaspoonful salt
1 teaspoonful sugar
1 oz fresh yeast or 1 oz dried yeast
1 pt warm milk
1 pt warm water

Sieve oatmeal and flour into a warm basin.
Add the salt and stir.
Dissolve the yeast with a little of the warm liquid and add the sugar.
Set aside in a warm place for it to rise.
Mix the dry ingredients with yeast and the rest of the liquid to make a nice batter, cover with a clean cloth and let the batter stand in a warm place for about one hour.
Then bake on a well-greased griddle.
This quantity will make 12 oatcakes.

Staffordshire Pikelets

1 pt plus 5 tablespoons of hand hot water (110f)
2 level teaspoonfuls of dried yeast or oz fresh yeast
12oz white plain flour
pint plus 2 tablespoons of milk
level teaspoon bicarbonate of soda
level teaspoon salt

Measure the 5 tablespoons of hand hot water into a basin. Sprinkle the dried yeast on top and leave until frothy (about 10 minutes) or stir in the fresh yeast until it dissolves.
Place the flour, yeast liquid and the half pint of hand hot water in a bowl.
Beat until smooth.
Cover with polythene or dry clean cloth.
Leave until frothy (about 30 to 40 minutes).
Mix remaining ingredients together.
Stir into batter and the mixture should be fairly liquid.
Lightly grease a griddle, or thick based frying pan.
Pour in approximately 2 tablespoons of the batter.
Cook gently until the surface is set, invert pikelets and cook for a further 2-3 minutes to brown slightly.