How To make Derbyshire Oatcakes
1 lb Fine oatmeal *
1 lb Flour
1 oz Yeast
1 ts Sugar
1 ts Salt
2 1/2 pt Warm water to mix (aprox.)
FOR SMALL QUANTITY:
2 tb Flour
2 tb Oatmeal
1 ts 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.
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Music:
Micro Evolution by Howard Harper-Barnes
#staffordshireoatcakes #fromthegalley #stoke-on-trent
Scottish Oatcakes | Gideon Hitchin
Your next baking challenge - oatcakes! Simple and healthy, great with cheese or soup.
INGREDIENTS:
- 140g porridge oats
- 140g medium oatmeal
- 75ml sunflower oil
- pinch of salt
- splash of hot water
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How to make Staffodshire oatcakes and interesting filling ideas
How to make Staffordshire Oatcakes with some interesting filling ideas.
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