Derbyshire oatcakes(english)

Yield: 4 Servings

Measure Ingredient
1 pounds Fine oatmeal
1 pounds Flour
1 ounce Yeast
1 teaspoon Sugar
1 teaspoon Salt
2½ pint Warm water to mix
(approxmately)
FOR SMALL QUANTITY
2 tablespoons Flour
2 tablespoons Oatmeal
1 teaspoon Baking powder
Water to mix

Mix the oatmeal, flour and salt in a warm bowl. Cream the yeast with the 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 minutes. Grease a large frying pan and heat. Pour cupfuls of the batter on to the hot pan and cook like thick pancakes for 4-5 minutes on each side. The oatcakes will keep for 2-3 days.

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 the salt with the water to form a thin batter and add the baking powder just before cooking.

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