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Features for "Derbyshire Oatcakes"
Served as breakfast. Vegetarian dish. Recipe from Derbyshire.
Ingredients for "Derbyshire Oatcakes" (Click here for measurement conversion) 1 lb Fine Oatmeal
1 lb Flour
1 oz Yeast
1 teaspoon Sugar
1 teaspoon Salt
2 1/2 pot Warm Water to mix (aprox.)
FOR SMALL QUANTITY
2 Tablespoon Flour
2 Tablespoon Oatmeal
1 teaspoon Baking Powder
Water to mix
Method for "Derbyshire Oatcakes"
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.
Comments
Serves: 20
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