Traditional Staffordshire Oatcakes with Garlic Mushrooms

In a small saucepan, combine the milk and 200ml of water. Heat gently until steaming but not boiling. In a large mixing bowl, whisk together the fast-action yeast, sugar, fine oatmeal, wholemeal flour, plain flour, and sea salt.

Gradually pour the warmed milk mixture into the dry ingredients, stirring constantly until you achieve a smooth, thick batter. Cover the bowl with a clean cloth and leave to prove in a warm spot for 1 to 2 hours, or until the mixture has increased in size and is noticeably bubbly.

While the batter proves, prepare the filling. Heat a dry, non-stick frying pan over medium heat. Add the sliced mushrooms and fry for about 8 minutes until browned and tender. Stir in the picked thyme leaves and crushed garlic, cooking for another 2 minutes until fragrant. Season to taste and set aside.

To cook the oatcakes, lightly brush a non-stick frying pan with vegetable oil over medium heat. Pour in a ladleful of batter and swirl the pan to coat the base evenly. Fry for 2-3 minutes until the bottom is golden brown and the top is set. Carefully flip—be gentle as they can be fragile—and cook for another minute. Repeat with the remaining batter.