Stafford­shire oat­cakes

Landscape (UK) - - In The Kitchen -

Makes 8

225g fine oat­meal

225g self-rais­ing flour

1 tsp salt

15g yeast

900ml warm water

1 tsp sugar

1 tbsp gluten Mix the salt, flour and oat­meal in a large bowl. In a sep­a­rate bowl, dis­solve the yeast with a lit­tle warm water and add the sugar. Al­low the mix­ture to be­come frothy. Mix the dry in­gre­di­ents with the yeast liq­uid to make a bat­ter, adding the rest of the warm water. Cover the bat­ter bowl with a clean cloth and leave in a warm place for an hour. Pour out enough bat­ter on a well-greased fry­ing pan to make an oat­cake of ap­prox­i­mately 9in (22cm) in di­am­e­ter. The sur­face will be cov­ered in holes as it cooks. Flip the oat­cake after 2-3 mins when the top side has a dry ap­pear­ance and the un­der­neath is a golden brown colour. Cook for an­other 2-3 mins. Re­peat with the rest of the bat­ter to make the re­main­ing oat­cakes. Serve with break­fast favourites and gar­nish with salad and coleslaw if de­sired.

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