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Derbyshire Oatcakes

More like a wrap than the oatcake used for cheese etc. Originally fried with breakfast, but now more comonly used as a warp. See also www.peak-experience.org.uk

Makes 4 Derbyshire oatcakes or 12 Staffordshire oatcakes. The recipe is the same you just use more mixture to make Derbyshire ones - also you can reduce the water/milk mixture to a pint for the Derbyshire variety which makes them thicker too.

8 oz fine oatmeal,
8 oz whole-wheat or plain flour,
1 tsp salt,
1/2 oz fresh yeast,
1 1/2 pints warm milk and water, mixed half and half *
1 tsp sugar

* Note - Half & half translates to half cream, or a blend of whole milk and thick/double cream - the recommended proportions vary from equal parts to four parts whole milk with one part heavy cream. It should average 10 to 12% fat. Due to its lower fat content than cream, it can't be whipped.

1. Add salt to flour and oatmeal.

2. Dissolve yeast with a little warm liquid and add sugar. Allow to become frothy.

3. Mix dry ingredients with yeast and rest of warm liquid to make a batter.

4. Cover with clean cloth and leave in warm place for 1 hour.

5. Bake on well-greased griddle. Put enough batter onto griddle to produce an oatcake to a diameter of your choice.

Derbyshire Oatcakes can be around 6 or 7 inches, Staffordshire Oatcakes are more like 9 inches in diameter.

Turn oatcake after 2-3 minutes when upperside appears dry and underside is golden brown, and cook for another 2-3 minutes.

Eat as soon as possible.

Oatcakes freeze well.

Fillings

Try rolling the oatcakes around, or serving them with bacon, mushrooms, cheese, egg, sausage, cheese & beans, cheese & onion or any combination of the above.

Or you might like to try filling them with diced fres fruit with a little cream for a tasty dessert.

Maple syrup, jam or honey also go well with oatcakes for breakfast.