Derbyshire Oatcakes(English)

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Title: Derbyshire Oatcakes(English)
Categories: Cakes, English
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.

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