Recipe by Patty Pelfrey
"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."
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1 1/2 cups
1 1/2 cups
1 (.25 ounce) envelope
active dry yeast
2 1/2 cups
whole wheat flour
My husband is a Stokie and cant live without his oatcakes. He loves to put them under the broiler with cheese and bacon.... cant say the oats help the cholesterol that way! Make these a day or two ahead, stack them on a plate and cover with saran wrap. They are great for quick lunch with tuna or chicken salad. They are wonderful re-warmed wrapped around scrambled eggs or cheese.
I wonder if I did something wrong with this, because my batter was so thick it was not at all spreadable. I had to add alot more liquid to even begin to spread it and it took a long time too cook, and came out rather tough and doughy. Something was wrong with the liquid/dry ratio.
I've just made these for New Years' Breakfast.They are much thicker and denser than pancakes that we are used to. Directions say "spoon to make a thin pancake," but my batter was much too thick to spread.
great recipe very much like crepes but the yeast and oat flour give them an unmistakable flavour .enjoyed with bacon and eggs on a lazy sunday morning .A+++
Something is wrong with the proportions in this recipe. The oatcakes should be like crepes. The batter in this recipe is much too thick.
best with a sausage inside and a good amount of cheese.
Didn't quite taste the same as back home, but still an okay recipe.
Increased liquid/flour ratio to 2:1. Used 1 package of yeast. Added 1 tsp baking powder before frying in hot griddle.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 165
** Calories from Fat: 26
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