Derbyshire Oatcakes
Yeast risen British oat cakes for a classic breakfast accompaniment. Easily made ahead for a quick warm n' serve weekday breakfast.
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.
Nutrition Facts
Serving Size 121g (4.3 oz)
United Kingdom
I can understand the basic recipe - but I'm mystified by the "to make a small quantity...." paragraph.
almost 6 years agoBaking powder? Where did that come from??
They don’t look like Derbyshire oatcakes-too small and crispy looking imo
over 5 years agoThat photo most certainly is not a Derbyshire oatcake!
over 5 years agoI 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.
about 5 years agoShould be the size of the plate and an eighth of an inch thick,
over 4 years agoNo way is that a Derbyshire oatcake. It's wrong in every possible way.
over 4 years agoFoodie46
Not a proper recipe. Try https://wp.me/p5wFIX-3D
about 4 years agoI 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.
over 2 years agoGas anyone got the correct recipe for PROPER Derbtshire oarcakes?
over 2 years agoUnited 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)
over 2 years agoThe 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)
over 1 year agoAlan 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?
11 months agoBen - United Kingdom
I’m sorry but that is not a Derbyshire oatcake! I am from Derbyshire and was brought up on Derbyshire oatcakes and that photo is DEFINITELY not one!
about 2 months ago