Derbyshire Oatcakes
This is a traditional breakfast food, served as part of a fry-up. They can also be eaten like pancakes, with lemon juice and syrup. Derbyshire oatcakes are very similar to Staffordshire ones, except that they are normally made bigger.
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Ingredients
- 450g (1lb) Fine Oatmeal
- 450g (1lb) Flour
- 1.42lt (21/2 pint) Warm Water (approximately)
- 25g (1oz) Yeast
- 1 tsp Sugar
- 1 tsp Salt
- Oil
Method
- Mix the oatmeal, flour and salt in a bowl.
- Mix the yeast with the sugar and add to ½ pint of warm water. Leave to stand about 10 mins.
- 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, to rise.
- Lightly oil a large frying pan and heat until starting to smoke.
- 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 Redwood's Rashers, scrambled tofu and fried tomatoes. Or serve as an alternative to pancakes.
About
Type
Timings
- Preparation: 30 minutes
- Cooking: 30 minutes
- Total:
Allergy details
Author
This recipe was reproduced with the kind permission of .
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