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Derbyshire Oatcakes

 
996
Derbyshire Oatcakes Derbyshire Oatcakes Derbyshire Oatcakes

Yeast risen British oat cakes for a classic breakfast accompaniment. Easily made ahead for a quick warm n' serve weekday breakfast.

Yield

8

servings

Prep

45

min

Cook

10

min

Ready

60

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 pound oatmeal
fine
1 pound all-purpose flour
1 ounce yeast, active dry
1 teaspoon sugar
1 teaspoon salt
2 ½ pints water
warm
*
For small quantity
2 tablespoons all-purpose flour
2 tablespoons oatmeal
1 teaspoon baking powder
water
to mix
*

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 cup full 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.

NOTE:

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

 

* not incl. in nutrient facts

Add review

 

 

Comments

United Kingdom

I can understand the basic recipe - but I'm mystified by the "to make a small quantity...." paragraph.
Baking powder? Where did that come from??

over 5 years ago

They don’t look like Derbyshire oatcakes-too small and crispy looking imo

almost 5 years ago

That photo most certainly is not a Derbyshire oatcake!

almost 5 years ago

I am from the Peak District Derbyshire EYAM, and I adjusted this to rolled oats not oatmeal and they came out good with water only, you need to cook them 2-3 minutes on very hot thick base pan greased with lard, the they look, taste and smell right.

over 4 years ago

Should be the size of the plate and an eighth of an inch thick,

about 4 years ago

No way is that a Derbyshire oatcake. It's wrong in every possible way.

about 4 years ago

Foodie46

Not a proper recipe. Try https://wp.me/p5wFIX-3D

over 3 years ago

I was brought up on these oat cakes which were from the shop and were the size of a desert plate. Cut into quarters we ate with bacon and eggs.

about 2 years ago

Gas anyone got the correct recipe for PROPER Derbtshire oarcakes?

almost 2 years ago

United Kingdom

Yes, I’m sure they taste nice, but these look more like Scottish oatcakes. Derbyshire oatcakes are flatter, and bigger diameter (grew up in Matlock, so miss these, buy a batch every time I’m back in Derbyshire)

almost 2 years ago

The only difference is the amount of liquid. It should be 1 litre of liquid to 1 pound of dry ingredients, so in this case it should be 2 litres (4 1/4 US pints or 3.5 imperial pints)

10 months ago

Alan George Barstow

Why aren't "Recipeland" answering any of the complaints (above)? I don't know what that brick of stodge is on your photograph but it is nothing like a Derbyshire oatcake, which is just as other commenters have described. Have you thought of altering or amending this recipe to a correct version? have you thought of answering the commenters and explaining your mistake?

5 months ago

Nutrition Facts

Serving Size 121g (4.3 oz)
Amount per Serving
Calories 8335% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 599mg 25%
Total Carbohydrate 59g 59%
Dietary Fiber 18g 74%
Sugars g
Protein 56g
Vitamin A 0% Vitamin C 0%
Calcium 8% Iron 56%
* based on a 2,000 calorie diet How is this calculated?

 

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