Title: Derbyshire Oatcakes (English)
Categories: English Oats Breakfast Pancake
Yield: 4 Servings

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

: Mix the oatmeal, flour and salt in a warm bowl. Cream the yeast with the 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 minutes. Grease a large frying pan and heat. Pour cupfuls of the batter on to the hot pan and cook like thick pancakes for 4-5 minutes on each side. The oatcakes will keep for 2-3 days. 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 the salt with the water to form a thin batter and add the baking powder just before cooking. SOAR - the Searchable Online Archive of Recipes http://soar.Berkeley.EDU/recipes Unhtml'ed by Jeff Pruett.

From: Jeff Pruett Date: 12-10-97 (19:28) The Once And Future Legend (1) Cooking

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