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Derbyshire Oatcakes

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: DERBYSHIRE OATCAKES
 Categories: Breakfast, British
      Yield: 20 Pieces
 
      1 lb Fine oatmeal *
      1 lb Flour
      1 oz Yeast
      1 ts Sugar
      1 ts Salt
  2 1/2 pt Warm water to mix (aprox.)

MMMMM---------------------FOR SMALL QUANTITY--------------------------
      2 tb Flour
      2 tb Oatmeal
      1 ts Baking powder
           Water to mix
 
  * If you can't get fine oatmeal, use Quaker oats and grind fine in a
  food processer. Mix oatmeal, flour and salt in a warm bowl. Cream
  yeast with sugar and add 1/2 pint of the warm water. Pour the yeast
  mixture into the dry ingredients and add the rest of the water,
  mixing slowly until a thin batter is formed. Set aside in a warm
  place until well risen, about 30 mins. Grease a large frying pan
  heat. Pour cupfuls of the batter onto the pan and cook like thick
  pancakes for 4 - 5 mins on each side. Serve warmed up in a frying pan
  with bacon and eggs or with lemon juice and sugar, or toasted with
  cheese or golden syrup. 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. The oatcakes will keep for 2 - 3
  days, or for 3 months if frozen.
 
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