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Derbyshire Oatcakes

 
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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

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Comments

, United Kingdom
 about 2 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
 over 1 year ago

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

Farnham, United Kingdom
 over 1 year ago

That photo most certainly is not a Derbyshire oatcake!

Madrid, Spain
 over 1 year 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
 11 months ago

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

Epsom, United Kingdom
 11 months ago

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

Foodie46
Kidderminster, United Kingdom
 5 months ago

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

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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