| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bread | 4 | Servings | |
INGREDIENTS
| 2 | oz | Plain white flour; sifted |
| 2 | oz | Oatmeal |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 2 | Eggs; lightly beaten | |
| 8 | oz | (fl) milk |
| 1 | tb | Butter; melted |
INSTRUCTIONS
From: Jane Sales <[email protected]> Date: Fri, 14 Jan 94 09:29:09 GMT This recipe is from a local women's group's Potteries Cookbook. Homemade oatcakes never seemed as good as the shop-bought thing, strangely, but this is the best recipe I've found. Mix the flour, oatmeal, baking powder and salt in a large mixing bowl. Make a well in the centre and pour in the beaten eggs and milk. Mix with a wooden spoon, gardually incorporating more of the flour until the mixture forms a smooth batter. Set aside for 30 minutes. Use hot frying pan or griddle, and grease it with melted butter. Place 3 or 4 tablespoons of mixture on it, well-spaced, and cook for 1 minute. The traditional way to serves them seems to be with butter and jam, but our family always perferred them as a savoury dish, with melted cheese and eggs. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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