- Cooking Time: Under 30 mins
- Cuisine: Other
- Main Ingredient: Oats
- Preparation Time: 30 - 60 mins
- Serves: 4+
- 8 oz fine oatmeal
8 oz wholewheat or plain flour
1/2 oz tsp salt
1/2 oz fresh yeast
approx 11/4 pts warm milk and water mixed
1/2 tsp sugar
Oats were a crop that suited the harsh Pennine landscape so Derbyshire oatcakes have been a local delicacy since the 17th century.
Oats were a crop that suited the harsh Pennine landscape so Derbyshire oatcakes have been a local delicacy since the 17th century. Unlike the biscuity Scottish variation, Derbyshire oatcakes are a cross between a crumpet and a pancake - round, soft, pliable and thicker than those
from neighbouring Staffordshire. Cooked at first on a bakestone, the gritstone found in the Ashover area was ideal to cook on, being able to withstand great heat.
1. Add salt to the flour and oatmeal.
2. Dissolve the yeast with a little of the warm milk and water and add the sugar.
3. Wait for it to become frothy then pour into the dried ingredients, gradually adding the rest of the milk and water, beating well to form a thin batter.
4. Cover with a cloth and rest for half an hour until the mixture is well risen.
5. Cook on a greased and heated griddle or frying pan. Cook for about 4 minutes on each side, turning when the upper side appears dry and the underside is golden.
They will keep for 2 to 3 days, can be warmed up in a frying pan and freeze well.
Newsletter Sign Up
- Chef profile - Dan Smith, The Peacock at Rowsley
- Jasvinder Sanghera CBE on forced marriages and the new play commemorating the founding of Karma Nirvana
- Robert Berry - 3.2 The Rules Have Changed: A Remarkable Memorial To Keith Emerson
- Peak District walk - Agden Reservoir
- Derbyshire jewellery expert Helen Smith on diamonds, fast cars and motorbikes
- Wye Valley - travelling through the beauty spot from Wyedale to Monsal Head