Ingredients - makes about 4
|8fl oz warm milk||4oz plain flour|
|8fl oz warm water||½ teaspoon salt|
|4oz fine oatmeal (you can make this yourself by blitzing porridge oats in a food processor)|
|½ teaspoon sugar||¼ - ½ oz fresh yeast|
- Mix together the warm water and milk.
- Mix the flour, oatmeal and salt into a large mixing jug (or bowl).
- Cream the yeast with about a quarter of the warm milk and water and mix in the sugar.
- Mix the yeast mixture into the flour, oatmeal and salt mixture.
- Gradually mix in the rest of the milk and water until you have a batter.
- Cover with a clean cloth and leave in a warm place for about an hour (make sure your jug/bowl is big enough for the mixture to almost double in size).
- Butter a frying pan and when warm pour in a quarter of the mixture and cook until the surface look dry (approx 2 - 3 mins), turn and cook other side for 2 - 3 mins. Re-butter the pan before cooking each oatcake.
- Although these oatcakes can be cooked in advance (frozen, or in an airtight container for up to 4 days) they really are best savoured hot and fresh. The chances of keeping any in an airtight container in our household are pretty slim!
So that’s my store cupboard cleared for lent.