Mix milk and water and then warm. (not hot)

In a large bowl, whisk together the flours, yeast, sugar, and salt.

Now gradually add wet into dry, stirring constantly, until you have a smooth batter with no lumps.

Cover and leave for about one hour to two hours in a warm place to rise until the batter becomes bubbly. (It depends on the warmness and activity of yeast)

Dissolve baking soda in little water. Add and mix well. Add the rest of the water and mix gently. Cover and rest for 15 min in a warm place.

Heat a pan over medium heat. Brush lightly with oil as needed.

Gently stir your oatcake batter and pour a ladleful of batter. Gently tilt the pan to thinly coat the bottom.

Cook until the bottom is slightly browned, and the top is dry about 2 minutes.

The surface of the pancake will be covered in holes as it cooks.

Flip and cook for another minute until the surface is slightly browned.

When done, slide out of the pancake onto a plate. Repeat with the remaining batter. You can eat them fresh or freeze for later use.