Derbyshire oatcakes

Yield: 20 Pieces

Measure Ingredient
1 pounds Fine oatmeal *
1 pounds Flour
1 ounce Yeast
1 teaspoon Sugar
1 teaspoon Salt
2½ pint Warm water to mix (aprox.)
2 tablespoons Flour
2 tablespoons Oatmeal
1 teaspoon Baking powder
Water to mix

FOR SMALL QUANTITY

* If you can't get fine oatmeal, use Quaker oats and grind fine in a food processer. Mix oatmeal, flour and salt in a warm bowl. Cream yeast with sugar and add ½ pint of the warm water. Pour the yeast mixture into the dry ingredients and add the rest of the water, mixing slowly until a thin batter is formed. Set aside in a warm place until well risen, about 30 mins. Grease a large frying pan heat. Pour cupfuls of the batter onto the pan and cook like thick pancakes for 4 - 5 mins on each side. Serve warmed up in a frying pan with bacon and eggs or with lemon juice and sugar, or toasted with cheese or golden syrup. To make a small quantity mix the flour, oatmeal and salt with the water to form a thin batter, and add the baking powder just before cooking. The oatcakes will keep for 2 - 3 days, or for 3 months if frozen.

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