Derbyshire Oatcakes
Yield
1 batchPrep
10 minCook
35 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
oatmeal
|
|
| 1 | pound |
all-purpose flour
|
|
| 1 | ounce |
yeast, active dry
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 2 ½ | pints |
water
warm |
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
oatmeal
|
|
| 1 | teaspoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
oatmeal
|
|
| 453.6 | g |
all-purpose flour
|
|
| 28.9 | ml/g |
yeast, active dry
|
|
| 5 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 1.2 | l |
water
warm |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
oatmeal
|
|
| 5 | ml |
baking powder
|
|
Directions
Mix oatmeal, flour and salt in a warm bowl.
Cream yeast with 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 mins.
Grease a large frying pan heat.
Pour cupfuls of the batter onto the pan and cook like thick pancakes for 4 to 5 minutes 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 to 3 days, or for 3 months if frozen.
