Ingredients Jump to Instructions ↓

  1. 1 lb Fine oatmeal

  2. 1 lb Flour

  3. 1 oz Yeast

  4. 1 ts Sugar

  5. 1 ts Salt

  6. 2 1/2 pt Warm water to mix (aprox.) --FOR SMALL QUANTITY--

  7. 2 tb Flour

  8. 2 tb Oatmeal

  9. 1 ts Baking powder

Instructions Jump to Ingredients ↑

  1. 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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