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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.
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