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October 2002
Derbyshire Oatcakes
Derbyshire Oatcakes
Oatcakes ready for eating! Yum!
BBC Radio Derby's Andy Whittaker recently asked for a traditional recipe for Derbyshire Oatcakes.

Enjoy!
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In some ways, oatcakes are similar to pancakes and can be served with savoury fillings and accompaniments or sweet ones.

This recipe makes four 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.

Ingredients
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


Method

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.

And if you have a favourite filling of your own, tell us about it!

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