A recipe for Derbyshire Oatcakes. Follow the simple recipe instructions for Derbyshire Oatcakes shared by other home cooking experts.
Ingredients
1 lb. Fine oatmeal *1 lb. Flour
1 oz. Yeast
1 Tsp. Sugar
1 Tsp. Salt
2 1/2 pt Warm water to mix (approx.)
FOR SMALL QUANTITY: 2 Tbs. Flour
2 Tbs. Oatmeal
1 Tsp. Baking powder
Water to mix
*If you can't get fine oatmeal, use Quaker oats and grind fine in a food processor.
Directions
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.
