Derbyshire Oatcakes

450g (1lb) Fine Oatmeal
450g (1lb) Flour
1.42lt (2½ pint) Warm Water (approximately)
25g (1oz) Yeast
1 tsp Sugar
1 tsp Salt

  • Mix the oatmeal, flour and salt in a warmed bowl.
  • Cream the yeast with the sugar and add to ½ pint of warm water.
  • Pour the yeast mixture into the dry ingredients and add the remaining water, mixing slowly to produce a thin batter.
  • Set aside for about 30 minutes in a warm place, until well risen.
  • Lightly oil a large frying pan and heat.
  • Pour a cupful of batter into the hot pan and cook like thick pancakes for 4-5 minutes on each side.
  • The oatcakes will keep for 2-3 days.
  • Serve warm with bacon and eggs or toasted with cheese or jam.
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