Staffordshire(ish) Oat Cakes

Plain old oats, you say? Nay, I reply! The I make them, these make the most surprisingly light, lacy crepes with just a little sponginess in the middle and a lovely chewy/crispy edge. You can also increase the amount of batter you use per cake to make a thicker galette, which is more usual. While traditionally eaten with eggs and sausage, or peanut butter and jam - which I recommend - they are also a delight with Indian or Ethiopian food, used like an injera bread to scoop up the saucy delicacies and eat with your hands.

1 cup (115g) oat flour (in Scotland = fine oatmeal) 
½ cup (75g) whole wheat flour 
½ cup (75g) white flour 
1¼ tsp (6g) dry active yeast 
1 tsp (8g) salt 
Warm Water half and half water and milk at no more than 110°F and no less than 105°F. How much you ask? It depends on texture. Prepare 3½ cups, but see Step 3 to see how much should go in.
vegetable oil or lard for frying

1. Thoroughly mix together the three flours, yeast and salt in a bowl.
2. Heat the water.
3. Make a well in the center of the mixture and slowly stream in the water/milk mixture, stirring well with a wooden spoon, until the batter is well combined and is the consistency of thick double cream. (NOTE: You may not need to use all of the water; a batter that is too wet won't cook evenly, leaving you with soggy centers.)
4. Cover the batter with a damp, clean tea towel and set aside for 1 hour to 4 hours, to allow the gluten in the batter to develop.
5. To cook, heat one teaspoon of oil or lard in a frying pan over medium heat. When the oil is hot, add a ladleful (⅓ cup) of the batter mixture and swirl the pan to coat the bottom of it in a thin layer.
6. Fry the oatcake for 1 to 3 minutes (for me it's 2 minutes at setting 7), or until golden brown. The edges will start to curl up when it just starts to colour.
7. Flip the oatcake and fry again, or until golden-brown on the second side.
8. Set the oatcake aside on a warm plate and keep covered, add a little oil to the pan and repeat until you've used up the batter.