Staffordshire oatcakes

Method

1. Pour the milk into a saucepan along with 450ml water. Very gently warm until just tepid (if you have a thermometer, you’re aiming for around 32°C; if you don’t, it should be just slightly warm to the touch). Transfer to a mixing bowl, stir in the yeast and sugar, then cover the bowl with a tea towel and set aside for 20 minutes.
2. Remove the tea towel; the liquid should be foamy and bubbly. Combine the remaining ingredients (except the butter, bacon and cheese) in a separate bowl, whisk to combine, then whisk in the milk mixture. Cover and leave for another 30 minutes somewhere warm. The batter will be bubbly.
3. Heat a frying pan or cast-iron skillet over a medium heat. Add a knob of butter, then a ladleful of the batter (don’t stir the batter too much as you don’t want to disrupt the bubbles). Swirl the pan around like you would for a pancake, then cook until the bubbles have burst on top and the batter looks mostly dry (about 3 minutes). Flip and cook for another 30 seconds, then transfer the oatcake to a tray and cover with a tea towel. Repeat until all the batter is used up.
4. Serve the oatcakes filled with hot bacon and cheese, or with whatever fillings you fancy.