Put the flour, oatbran and salt in a bowl and mix.

Measure out the milk into the jug and half the water. Add the remaining water from a recently boiled kettle so that it is tepid.

Put the yeast and sugar in a small bowl and about 3 tablespoons of the milk mix. Stir the mixture and leave for a few minutes until bubbly.

Mix the yeast with the remaining milk and stir into the dry ingredients.

Cover the bowl with a clean tea towel and leave to activate for an hour.

Put the oil in a frying pan over a medium heat.

Pour in about half a mug or a cup of the mixture and swirl the pan so that the base is evenly coated.

Cook for about 2 to 3 minutes and bubbles start to appear on the surface.

Loosen the base with a spatula and flip the pancake over for a further 2 minutes.

Slide the oatcake onto a plate and cover with parchment to stop the next one from sticking.

Cover the oatcake in foil to keep warm and repeat the process for the remaining oatcakes.