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CHESHIRE OATCAKES

January 27, 2013

INGREDIENTS

120g oatmeal (I use Mornflake medium oatmeal)
120g wholewheat flour
1 teaspoon salt
7g dried yeast
500ml equally mixed milk and water – tepid
150ml warm water or milk for final mixing
1 teaspoon sugar
1 teaspoon olive oil

Makes 8 Oatcakes

METHOD

1. Mix milk/water, yeast and sugar and set aside in a warm place for a few minutes to froth.

Leave for one hour

Leave for one hour

2. Add oatmeal, flour, and salt to a bowl and mix.

3. Add the milk mixture and oil to the dry ingredients and mix.

4. Leave to rise in warm place for an hour (an aired oven is ideal) mine doubled in size.

5. Gently mix gradually adding the 150 ml more warm water/milk

Cook like a pancake

Cook like a pancake

6. Cook as for pancakes – ladle mix into pan wiped with cooking oil and turn the pan to spread the mixture and fry on high heat until top “dries”, flip and cook other side. Don’t be afraid to add a little more liquid to get the right consistency.

7. Once cooked cool on a cake rack.

Fill with sweet or savoury

Fill with sweet or savoury

8. These oatcakes can be cooled, ideally in the fridge for a few hours (overnight is best if you can wait that long).

9. To reheat grill or heat on a griddle and fill with cheese, bacon, mushrooms or some people like jam.

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2 Comments
  1. Vivienne permalink
    January 27, 2013 3:52 pm

    They do look good.

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