These are pancakes and a traditional favorite from the North Staffordshire area of England. Delicious with butter or jam! You may grind regular oatmeal in a blender to make your own oat flour.
Original recipe makes 1 dozen
Ingredients
1 1/2 cups warm water
1 1/2 cups warm milk
1 tablespoon white sugar
1 (.25 ounce) envelope active dry yeast
2 1/2 cups oat flour
2 cups whole wheat flour
1 teaspoon salt
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PREP
15 mins
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COOK
30 mins
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READY IN
1 hr 45 mins
Directions
- Place warm water and warm milk into a large bowl. Stir in sugar and yeast, and let stand for 5 minutes, or until frothy. Mix in oat flour, whole wheat flour and salt, blending thoroughly. Cover bowl, and let stand in a warm place for 1 hour.
- Heat a large griddle or two skillets over medium heat, and grease well. Spoon enough batter onto the pan to make a thin pancake about 8 inches across for each one. Cook for 2 to 3 minutes, or until the top surface is covered with holes. Turn over and brown on the other side. Place oatcakes on a warm plate until ready to serve. Best served immediately, but can be frozen and heated later.
Nutrition
Calories: 165 kcal
Carbohydrates: 30.5 g
Cholesterol: 2 mg
Fat: 2.9 g
Fiber: 4.5 g
Protein: 6.5 g
Sodium: 208 mg