The best delicious Derbyshire Oatcakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Derbyshire Oatcakes recipe today!
Hello my friends, this Derbyshire Oatcakes recipe will not disappoint, I promise! Made with simple ingredients, our Derbyshire Oatcakes is amazingly delicious, and addictive, everyone will be asking for more Derbyshire Oatcakes.
What Makes This Derbyshire Oatcakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Derbyshire Oatcakes.
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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.
From
Yields
20 Pieces
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