I've been making Staffordshire oatcakes. The Staffordshire oatcakes are made of 1 part fine oatmeal, 1 part flour, 2 parts water, with yeast leavening. I'm cooking them like British pancakes with just a drop of oil brushed on the pan. I use a low-medium setting (3 out of 8) because anything higher burns the oil.
No matter what I do, my oatcakes only brown in a ring in the centre. After they have cooled a little, they get soggy and turn a sickly grey. I'm using a cast iron pan over induction, and heating the pan for 15 minutes before cooking. How do I get oatcakes that look like this instead?
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