North staffordshire oat cakes
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Fine oatmeal |
| 8 | ounces | Wholewheat or plain flour |
| 1 | teaspoon | Salt |
| ½ | ounce | Fresh yeast |
| 1½ | pint | Warm milk and water; mixed half and half |
| 1 | teaspoon | Sugar |
Directions
1. Add salt to flour and oatmeal. 2. Dissolve yeast with a little warm liquid and add sugar. Allow to become frothy. 3. Mix dry ingredients with yeast and rest of warm liquid to make a batter. 4. Cover with clean cloth and leave in warm place for 1 hour. 5. Bake on well-greased griddle. Put enough batter onto griddle to produce an oatcake about 8 or 9 inches in diameter. The surface will be covered in holes as it cooks. Turn oatcake after 2-3 minutes when upperside appears dry and underside is golden brown, and cook for another 2-3 minutes.
Eat as soon as possible. Oatcakes freeze well. Converted by MC_Buster.
NOTES : Chris and Pam Ellis, ex-pats in Australia use double the amount of salt and sugar and claim to get excellent results. They should know because they have tasted the original. They even cook them on the barbie!!) Converted by MM_Buster v2.0l.