Derbyshire Oatcakescakes 1 lb fine oatmeal 1 lb flour 1 oz yeast 1 teaspoon sugar 1 teaspoon salt 2 1/2 pint warm water to mix 1 (approxmately) 1 for small quantity 2 tablespoon flour 2 tablespoon oatmeal 1 teaspoon baking powder 1 water to mix Mix the oatmeal, flour and salt in a warm bowl. Cream the yeast with the sugar and add 1/2 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. |
