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Recipe Name: Derbyshire Oatcakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 20

1 Pound(s) Fine oatmeal *
1 Pound(s) Flour
1 Ounce(s) Yeast
1 Teaspoon(s) Sugar
1 Teaspoon(s) Salt
2 1/2 Pint(s) Warm water to mix, aprox.
2 Tablespoon(s) Oatmeal
1 Teaspoon(s) Baking Powder
Water to mix
If you can't get fine oatmeal, use Quaker oats and grind fine in afood
processer. Mix oatmeal, flour and salt in a warm bowl. Cream yeastwith
sugar and add 1/2 pint of the warm water. Pour the yeast mixtureinto
the dry ingredients and add the rest of the water, mixing slowlyuntil a
thin batter is formed. Set aside in a warm place until wellrisen, about
30 mins. Grease a large frying pan heat. Pour cupfuls ofthe batter onto
the pan and cook like thick pancakes for 4 - 5 mins oneach side. Serve
warmed up in a frying pan with bacon and eggs or withlemon juice and
sugar, or toasted with cheese or golden syrup. To make asmall quantity
mix the flour, oatmeal and salt with the water to form athin batter,
and add the baking powder just before cooking. The oatcakeswill keep
for 2 - 3 days, or for 3 months if frozen.From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 178
Calories From Fat: 12
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 221.3mg
Potassium: 122.3mg
Carbohydrates: 36.7g
Fiber: 2.9g
Sugar: 4.1g
Protein: 5.6g

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