Recipe#6352

Title: Derbyshire Oatcakes(English)

From: "ray.watson" 
Date: Thu, 5 Sep 1996 19:19:50 +0000 

      Yield: 4 servings
      1 lb Fine oatmeal
      1 lb Flour
      1 oz Yeast
      1 ts Sugar
      1 ts Salt
  2 1/2 pt Warm water to mix
           (approxmately)
           FOR SMALL QUANTITY
      2 tb Flour
      2 tb Oatmeal
      1 ts Baking powder
           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.