Yeast also makes the batter lighter- the same as baking powder, but also seems to affect the texture as well. They really do rise a lot, but you spread the batter out. The cakes seem to last longer too before becoming inedable. Blinis are yeasted batters too aren't they? This is the recipe from my grandmother, Winnifred Hughes. She cooked them on a cast iron bakestone on a range. These are yeasted. Sorry about the measurements!

1/4lb fine oatmeal
1/2lb unbleached flour
1/2 oz Bakers Yeast
1 teaspoon salt
1 whole egg
a tablespoon or so of buttermilk
1 pint water.

Soak oatmeal overnight in 1pt water
In morning mix buttermilk and yeast.
Put wheat flour in bowl with salt.
Strain oatmeal but keep water.
Mix drained oatmeal with flour, add the egg and the yeast mixture, stir well.
Add about 1/2 the oatmeal water to make a thinish batter- thin enough to drop off the spoon, but not runny.

Leave in a warm place to rise for 2 hrs or so.
when well risen and buubly, drop about a ladle full onto a hot bakestone/ griddle. They should be very thin and about 7 inchs accross. Eat with anything you like.

My daughters love them with butter and jam for breakfast and, I am pleased to say, can cook thier own. I like oatcakes with bacon and cheese!

Later, when I realised this sort of thing was important I found that this recipe is very similar to one in Elizabeth David, P408.

I've also got recipes for Staffordshire oatcakes.