Derbyshire oatcakes(english)
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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.