Derbyshire Oatcakes

Directions

1. 1
   Mix oatmeal, flour and salt in a warm bowl.
2. 2
   Cream yeast with sugar and add 1/2 pint of the warm water.
3. 3
   Pour the yeast mixture into the dry ingredients and add the rest of the water, mixing slowly until a thin batter is formed.
4. 4
   Set aside in a warm place until well risen, about 30 mins.
5. 5
   Grease a large frying pan heat.
6. 6
   Pour cupfuls of the batter onto the pan and cook like thick pancakes for 4 to 5 minutes on each side.
7. 7
   Serve warmed up in a frying pan with bacon and eggs or with lemon juice and sugar, or toasted with cheese or golden syrup.
8. 8
   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.
9. 9
   The oatcakes will keep for 2 to 3 days, or for 3 months if frozen.