Derbyshire Oatcakes

1. 1

   Mix oatmeal, flour and salt in a warm bowl.

2. 2

   Cream yeast with sugar and add 1/2 pint of the warm water.

3. 3

   Pour the yeast mixture into the dry ingredients and add the rest of the water, mixing slowly until a thin batter is formed.

4. 4

   Set aside in a warm place until well risen, about 30 mins.

5. 5

   Grease a large frying pan heat.

6. 6

   Pour cupfuls of the batter onto the pan and cook like thick pancakes for 4 to 5 minutes on each side.

7. 7

   Serve warmed up in a frying pan with bacon and eggs or with lemon juice and sugar, or toasted with cheese or golden syrup.

8. 8

   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.

9. 9

   The oatcakes will keep for 2 to 3 days, or for 3 months if frozen.

No additional tips available.