DERBYSHIRE OATCAKES

Ingredients:

1 lb (450gm) fine oatmeal

1 lb (450gm) plain flour

1 oz (25g) fresh yeast

1 tsp sugar

1 tsp salt

2 ½ pints warm water

Method

Mix together the oatmeal, flour and salt in a large mixing bowl. Then in a measuring jug cream together the yeast with the sugar and add ½ pint of the warm water. Pour the yeast mixture into the dry ingredients together with the rest of the water. Mix slowly with a wooden spoon to a thin batter. Cover and leave the mixture for about half an hour until it has risen.

Grease a large frying pan and heat, then pour cupfuls of the batter into the hot pan and cook it the same way as you would pancakes, for about 4-5 minutes each side until slightly brown.

The oatcakes can be served with a sweet sauce or topping but are far better if then grilled or fried in a little oil and eaten with traditional bacon and eggs. They will keep for 2-3 days in a fridge and can be frozen.