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Famous Horseraceshire Oat Cakes

Source of Recipe

www.ichef.com


List of Ingredients

1 pound fine oatmeal (grind in food processor)
1 pound flour
1 ounce yeast
1 teaspoon sugar
1 teaspoon salt
2 1/2 pints warm water to mix

1 SMALL BATCH :
2 tablespoons flour
2 tablespoons oatmeal
1 teaspoon baking powder
water to mix


Recipe

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.