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Derbyshire Oatcakes


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













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


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


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.


* not incl. in nutrient facts

Add review




, United Kingdom
 over 3 years ago

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??

South Perth, Australia
 about 3 years ago

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

Farnham, United Kingdom
 about 3 years ago

That photo most certainly is not a Derbyshire oatcake!

Madrid, Spain
 almost 3 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.

Milton Keynes, United Kingdom
 over 2 years ago

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

Epsom, United Kingdom
 over 2 years ago

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

Kidderminster, United Kingdom
 almost 2 years ago

Not a proper recipe. Try

Harrold, United Kingdom
 5 months 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.

Wantage, United Kingdom
 4 months ago

Gas anyone got the correct recipe for PROPER Derbtshire oarcakes?

, United Kingdom
 2 months ago

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)

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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