METHOD
1. Oil a frying pan and put onto a high heat. Drain the pan, sprinkle in salt and wipe clean with a cloth. 2. Pour or ladle the mix into the centre of the frying pan. 3. Spread by gently rocking the pan.
4. At the right temperature bubbles form. These burst making the characteristic holes of the oatcake face. 5. Loosen with a spatula and cook until brown. 6. Flip with a spatula or toss, pancake style, then press down lightly.7. When cooked through place the oatcake on a wire rack over a bowl of cold water. Cool until the next is ready and stack .
Serve with almost anything.

MIXTURE
With a wooden spoon work the yeast into 1/4 pint (15ml) of the liquid. Add the tsp of sugar and stir well. Leave the solution in a warm place for 10 to 15 minutes until frothy.
Sieve the flour and salt together into a warm bowl. In another stir the oatmeal then add it to the flours and salt, mixing well.
To the yeast mixture add the remaining milk and water. Make a well, and gradually beat the liquid into the dry ingredients.
Cover the mix with a warm clean damp cloth or lightly oiled polythene. Leave to stand in a warm place for 1 hour.

Poveys Oatcakes are healthy and a good source of fibre. They freeze well and are probably the best microwave food in the world.

Simply roll up some grated cheese, cooked bacon, tomato, cooked mushrooms - or in fact anything you like - in an oatcake and microwave it on full for about a minute. You can also grill them, or eat them cold. Using big chunks of cheese instead of the grated variety gives the most interesting texture. Best of all is a cheese, bacon and egg double, with brown sauce. Oatcakes can also be served with jam or eaten plain.

Poveys produce hundreds of thousands of these delicious rounds of baked loveliness each year from a closely-guarded family secret, only known to Mr Povey and the potteries people love them.
You may like to try your hand with a traditional oatcake recipe or better still why not purchase the real thing.