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 servingsPrep
45 minCook
10 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
oatmeal
fine |
|
| 453.6 | g |
all-purpose flour
|
|
| 28.9 | ml/g |
yeast, active dry
|
|
| 5 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 1.2 | l |
water
warm |
*
|
| For small quantity | |||
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
oatmeal
|
|
| 5 | ml |
baking powder
|
|
| 1 | x |
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.
