| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| British | Breakfast, British | 20 | Pieces | |
INGREDIENTS
| 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.) |
| 2 | tb | Flour |
| 2 | tb | Oatmeal |
| 1 | ts | Baking powder |
| Water to mix |
INSTRUCTIONS
FOR SMALL QUANTITY * 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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