Derbyshire Oatcakes

Method11 steps · about 1 hr 24 min

1. 1

   Step 1: Put the flour, oatbran (120 g) and salt (1 tsp) in a bowl and mix.

   Uses 120 g strong wholemeal flour · 1 tsp salt · 120 g oatbran

2. 2

   Step 2: Combine the measured milk with 50 ml of the measured water (100 ml). Add the remaining 50 ml as hot water so the mixture feels tepid, not hot; warm gently if needed.

   Uses 100 ml water · 400 ml semi skimmed milk

3. 3

   Step 3: Mix the yeast and sugar (1 tsp) in a small bowl with about 3 tablespoons of the prepared tepid milk-water mixture. Leave for a few minutes until bubbly.

   Uses 7 g quick yeast · 1 tsp sugar · 400 ml milk with measured 100 ml water combined lukewarm;3 tbsp portion for starter

4. 4

   Step 4: Mix the prepared bubbly starter with the remaining tepid milk-water mixture, then stir into the prepared wholemeal flour, oatbran and salt mixture.

   Uses 7 g quick yeast 1 tsp sugar with 3 tbsp of prepared milk water mixture · rest of same 400 ml milk 100 ml water after starter portion · 120 g strong wholemeal flour 120 g oatbran measured salt

5. 5

   Step 5: Cover the combined batter with a clean tea towel and leave to activate for 1 hour.

   Yeast activate · 60 minUses dry grain mixture with yeast starter and remaining milk water

6. 6

   Step 6: Heat a frying pan over medium heat and grease lightly with a portion of the measured 4 teaspoons oil.

   Uses part of measured 4 tsp oil for greasing first pan

7. 7

   Step 7: Pour in about half a mugful of the prepared risen batter, enough to coat the pan base thinly, and swirl to spread.

   Uses batter activated for 1 hour under tea towel

8. 8

   Step 8: Cook the first side for about 2–3 minutes until bubbles appear on the surface.

   Cook oatcake first side · 3 minUses portion of same risen batter swirled to coat pan thinly

9. 9

   Step 9: Loosen the first-side cooked oatcake with a spatula, flip and cook the other side for a further 2 minutes.

   Cook oatcake second side · 2 minUses oatcake fried 2–3 minutes until bubbles appear

10. 10

    Step 10: Slide the cooked oatcake onto a plate and cover with parchment to keep the next one from sticking.

    Uses pancake fried further 2 minutes after flipping

11. 11

    Step 11: Cover the plate with foil to keep the prepared oatcakes warm. Repeat with the remaining risen batter, lightly greasing with remaining oil from the same measured supply as needed.

    Uses remaining oil from same 4 tsp supply for further cakes as needed · cooked oatcake covered with parchment to prevent sticking · same risen batter remaining for further cakes