Well, I personally have never made anything other than regular bread with yeast, and I see it as something adding volume via carbonation, so it is a bit alien to me to think of making a non-rising (or minimally rising) batter item with it. But, I can see the point about the effect on flavor.

Didn't spot it before, but here they are on Wikipedia.

Are some oatcakes spongier than others -- descriptions of Derbyshire ones seem to be?

The pancakes with oat flour I made this morning:

1/2 cup quick-cook rolled oats buzzed in blender to a coarse flour
1/2 cup whole wheat flour
1/2 cup unbleached white flour
1-1/2 teaspoon baking powder
-- combine these dry ingredients

1 cup milk
1 egg
2-3 tablespoons butter, melted
-- beat the egg in the milk, warm the two slightly in the microwave, and beat in the melted butter (they'll all blend better if the milk and egg are not cold)

With a few strokes, mix the wet ingredients into the dry ingredients. Cook (about 1/3 cup each) on a hot, lightly-oiled griddle until bubbles are just starting to burst, then turn and cook till lightly browned. Makes 9 4-inch-diameter, 5/8-inch-thick pancakes.

Serve with maple syrup. (No butter needed!)

Probably could have made it half oat flour, half other.

~ Becky in Tucson