Yeast risen British oat cakes for a classic breakfast accompaniment. Easily made ahead for a quick warm n' serve weekday breakfast.
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.
If you can't get fine oatmeal, use Quaker oats and grind fine in a food processer.