Food recipes
Derbyshire Oatcakes
Derbyshire Oatcakes Ingredients: oats wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry sugars, granulated salt, table water, bottled, generic wheat flour, white, all-purpose, un...
Derbyshire Oatcakes
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
Directions:
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 to 5 minutes 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 to 3 days, or for 3 months if frozen.
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
Directions:
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 to 5 minutes 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 to 3 days, or for 3 months if frozen.