| 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 <Jane.Sales@isltd.insignia.com>
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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