Derbyshire Oatcakes

3 hours Prep: 20 minutes Cook: 160 minutes

833 calories per serving view nutrition facts

20 pieces suggest servings

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Ingredients

1	pound	oatmeal	fine
1	pound	flour, all-purpose
1	ounce	yeast, active dry
1	teaspoon	sugar
1	teaspoon	salt
2 1/2	pints	water	warm

For small quantity
2	tablespoons	flour, all-purpose
2	tablespoons	oatmeal
1	teaspoon	baking powder
1	x	water	to mix

Directions

NOTE: If you can't get fine oatmeal, use Quaker oats and grind fine in a food processer.

Mix oatmeal, flour and salt in a warm bowl.

Cream yeast with 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 mins.

Grease a large frying pan heat.

Pour cup full of the batter onto the pan and cook like thick pancakes for 4 - 5 mins on each side.

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

The oatcakes will keep for 2 - 3 days, or for 3 months if frozen.

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Nutrition Facts

Serving Size 242g

Amount per Serving

Calories 833 5% of calories from fat

	% Daily Value*
Total Fat 4.0g	7%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 599mg	25%
Total Carbohydrate 178.0g	59%
Dietary Fiber 18.0g	74%
Sugars 2.0g
Protein 28.0g	56%

Vitamin A	0%		Vitamin C	0%
Calcium	8%		Iron	56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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