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Staffordshire Oatcakes




Source of Recipe


the web


Recipe Introduction


Eat these as soon as they are made, if possible. They do, however, freeze well.


List of Ingredients




Fine oatmeal - 225g (8 oz)
Wholewheat or plain flour - 225g (8 oz)
Salt - 1 tsp
Fresh yeast - 15g (½ oz)
Warm milk and water - 900 ml (1½ pints), mixed half and half
Sugar - 1 tsp



Recipe



In a large bowl, mix the oatmeal, flour and salt.

Dissolve the yeast with a little of the warm liquid and add the sugar. Allow it to become frothy.

Mix the dry ingredients with the yeast and the rest of the warm liquid to make a batter.

Cover with a clean cloth and leave in a warm place for about 1 hour.

Bake on well-greased griddle. Put enough batter onto the griddle to produce an oatcake of about 20-23 cm (8- 9 inches) in diameter. The surface will be covered in holes as it cooks. Turn the oatcake after 2-3 minutes when the upper surface appears dry and the underside is golden brown and cook for another 2-3 minutes.

Makes 12.