Staffordshire Oatcakes Recipe

Ingredients
<br>- 1 1/2 cups warm water
<br>- 1 1/2 cups warm milk
<br>- 1 tablespoon white sugar
<br>- 1 (.25 ounce) envelope active dry yeast
<br>- 2 1/2 cups oat flour
<br>- 2 cups whole wheat flour
<br>- 1 teaspoon salt
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
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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

Directions
step 1: 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.
step 2: 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.

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