Derbyshire Oatcakes

Derbyshire Oatcakes Ingredients

1 lb Fine oatmeal *	FOR SMALL QUANTITY
1 lb Flour	2 tb Flour
1 oz Yeast	2 tb Oatmeal
1 ts Sugar	1 ts Baking powder
1 ts Salt	Water to mix
2 1/2 pt Warm water to mix (aprox.)

Instructions for Derbyshire Oatcakes

* If you cant get fine oatmeal, use Quaker oats and grind fine in a food processer. Mix oatmeal, flour and salt in a warm bowl. Cream yeast with sugar and add 1/2 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 cupfuls of the batter onto the pan and cook like thick pancakes for 4 - 5 mins 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 - 3 days, or for 3 months if frozen. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: CakeCuisine: Uncategorized

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