potteries oatcakes

Categories
Bread
Yield
4 Servings
MeasureIngredient
2 ounces Plain white flour; sifted
2 ounces Oatmeal
1 teaspoon Baking powder
¼ teaspoon Salt
Eggs; lightly beaten
8 ounces (fl) milk
1 tablespoon Butter; melted

From: Jane Sales <Jane.Sales@...> Date: Fri, 14 Jan 94 09:29:09 GMT This recipe is from a local women's group's Potteries Cookbook. Homemade oatcakes never seemed as good as the shop-bought thing, strangely, but this is the best recipe I've found.

Mix the flour, oatmeal, baking powder and salt in a large mixing bowl. Make a well in the centre and pour in the beaten eggs and milk. Mix with a wooden spoon, gardually incorporating more of the flour until the mixture forms a smooth batter. Set aside for 30 minutes.

Use hot frying pan or griddle, and grease it with melted butter. Place 3 or 4 tablespoons of mixture on it, well-spaced, and cook for 1 minute.

The traditional way to serves them seems to be with butter and jam, but our family always perferred them as a savoury dish, with melted cheese and eggs.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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