Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breakfast British
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Fine oatmeal *
1 lb Flour
1 oz Yeast
1 t Sugar
1 t Salt
2 1/2 pt Warm water to mix (aprox.)
-----FOR SMALL QUANTITY-----
2 tb Flour
2 tb Oatmeal
1 t Baking powder
Water to mix
* If you can't 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.
