Derbyshire Oatcakes Recipe
Yield: 20 PiecesRecipe by luhu.jp
Ingredients:
1 lbs: Fine oatmeal *,
1 lbs: Flour,
1 ounce: Yeast,
1 tsp: Sugar,
1 tsp: Salt,
2 1/2 pint: Warm water to mix, aprox.
FOR SMALL QUANTITY
2 tbsp: Flour,
2 tbsp: Oatmeal,
1 tsp: Baking powder,
Water to mix,
Directions:
* 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.
Source from luhu.jp
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.
Source from luhu.jp