---------- Recipe via UNREGISTERED Meal-Master (tm) v8.03
 
       Title: Derbyshire Oatcakes (English)
  Categories: Cakes, English
       Yield: 4 servings
 
       1 lb Fine oatmeal
       1 lb Flour
       1 oz Yeast
       1 ts Sugar
       1 ts Salt
   2 1/2 pt Warm water to mix
            (approxmately)
            FOR SMALL QUANTITY
       2 tb Flour
       2 tb Oatmeal
       1 ts Baking powder
            Water to mix
 
   Mix the oatmeal, flour and salt in a warm bowl. Cream the yeast with
   the 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 minutes. Grease a large frying pan and
   heat. Pour cupfuls of the batter on to the hot pan and cook like
   thick pancakes for 4-5 minutes on each side. The oatcakes will keep
   for 2-3 days. 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 the salt with
   the water to form a thin batter and add the baking powder just
   before cooking.
 
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