 |
|
|
|
 |
|
 |
| |
| Home -> [Breakfast, Cakes, Desserts, Pastry] -> [Derbyshire oatcakes Recipe] |
Derbyshire oatcakes
|
| Artist: |
_ |
Yield: |
20 |
| Categories: |
Breakfast, Cakes, Desserts, Pastry |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 1
| lbs | Fine oatmeal * | | 1
| lbs | Flour | | 1
| oz | Yeast | | 1
| tsp | Sugar | | 1
| tsp | Salt | | 2 1/2
| pint | Warm water to mix (aprox.) | | | FOR SMALL QUANTITY | | 2
| tbsp | Flour | | 2
| tbsp | Oatmeal | | 1
| tsp | Baking powder | | | Water to mix |
|
Procedures:
| 1 | * if you can"t get fine oatmeal, use quaker oats and grind fine in a food processer. | | 2 | Mix oatmeal, flour and salt in a warm bowl. | | 3 | Cream yeast with sugar and add ?pint of the warm water. | | 4 | Pour the yeast mixture into the dry ingredients and add the rest of the water, mixing slowly until a thin batter is formed. | | 5 | Set aside in a warm place until well risen, about 30 mins. | | 6 | Grease a large frying pan heat. | | 7 | Pour cupfuls of the batter onto the pan and cook like thick pancakes for 4 - 5 mins on each side. | | 8 | Serve warmed up in a frying pan with bacon and eggs or with lemon juice and sugar, or toasted with cheese or golden syrup. | | 9 | 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. | | 10 | The oatcakes will keep for 2 - 3 days, or for 3 months if frozen |
|
|
|
|
|
|
|
|
|
|
