Staffordshire oatcakes with eggs

If you're sporty or need a good breakfast before going to the gym or doing other exercise, this staffordshire oatcakes with eggs dish will keep you full of energy

Preparation time: 35 minutes
Cooking time: 10 minutes
Serves: 2

What you need:

• 50g wholemeal flour
• 50g fine oatmeal
• ½ tsp dried yeast
• 15g melted butter
• Rapeseed oil for shallow frying
• To serve
• 2 medium eggs
• 2 tbsp milk
• 1 tbsp chopped chives

What you do:

1. Mix together the flour, oatmeal and yeast, season well. Whisk in the butter and 125ml tepid water. Cover and set aside in a warm place for 30 minutes.
2. Heat the oil in a frying pan and add 4 large spoonfuls of the batter into the pan to make 4 pancakes. Fry for 2 minutes on each side until golden. Meanwhile, place the eggs and milk in a small saucepan and cook, stirring until scrambled.
3. Top the oatcakes with scrambled eggs and sprinkle over the chives.

Handy hint and tip:

- Try making smaller pancakes instead, great for a quick snack.
- Serve with grilled local bacon and regional sausages.

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