Calling Staffordshire

[ailie]

Tell me about your oatcakes please.
I remember having them for breakfast once with bacon & egg inside.
I made some & was pleased with the way they turned out but I can't understand what the yeast contributes?
I used a sachet of easy blend with 8oz flour & 8oz oatmeal & they were really tasty.
I know blinis are traditionally made using yeast but they can be made without. Can oatcakes be made without yeast?
What other fillings are used in Staffs? Are they only eaten for breakfast/brunch?