I hunted out the original recipe for Staffordshire Oatcakes online to make as I can't buy them here (except online & they are a more expensive to buy that way) the website no longer exists so I can't give you the recipe, sorry, mine is an adapted version as I've changed some of the ingredients,I also leave the salt out because I did it by accident one day and found I liked them better like that so stuck with it, you might say they are bland without it so it's up to you.Instead of cooking them in a frying pan I now cook them in a waffle maker, I find it's a lot it's easier for me.
I like to make a big batch and freeze some so this is my recipe it makes approx 30 but that depends on the size you make and the consistency of your batter
300g SR OR rye flour OR a mix of both (rye makes the mix a little heavier and not so easy to turn over without breaking if you're cooking them in a frying pan)
300g Oatmeal or porridge oats whizzed up in a blender to make oatmeal
500ml warm water & 500ml milk (I've now subbed this for homemade oat milk)
3tsp sugar
3tsp dried yeast (I use allisons for hand baking)
3 tsp oil ( I use coconut but veg or sunflower oil is fine)
(optional 3tsp salt)
Some extra warm milk & water to add after proving, the amount varies to get the right consistency, start with 150ml mixed adding and mixing gradually and go from there until you get a pancake like batter
Method
mix milk, water yeast & sugar & put in warm place to froth for about 15 mins
then,add oatmeal flour, oil and mix well & put back into a warm place for about an hour to prove up
then add oil & salt if your using and mix well
add your extra liquid ,mixing in until you've got a pourable, liquid pancake like batter
heat up your waffle irons, I have both of mine set on maximum heat
Pour roughly a ladle of your batter mix into the center of the bottom plate of the waffle iron then spread out evenly and close the lid, they only take a couple of minutes as they cook on boh sides at once. I have both of my waffle irons on the max heat settings.
Cool on wire rack then ,stack, bag and freeze or put them in the fridge where they'll keep well for at least a week (so I'm told they never last that long here, they get gobbled up)
makes around 28 -30 depending on how big your ladle & waffle irons are the thickness of your batter.
I use a double waffle maker and a single so I can cook 3 at a time it's saves such a lot of time and is better than standing over a frying pan when you've got a big batch to do, I can get other things done in the kitchen while they cook. The double ones are slightly smaller waffles than my single but that makes no odds to me 
