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.
Ingredients
- 1 ½ cups warm water
- 1 ½ cups warm milk
- 1 tablespoon white sugar
- 1 (.25 ounce) envelope active dry yeast
- 2 ½ 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 165 | |
% Daily Value * | |
Total Fat3g | 4% |
Saturated Fat1g | 4% |
Cholesterol2mg | 1% |
Sodium209mg | 9% |
Total Carbohydrate31g | 11% |
Dietary Fiber5g | 16% |
Total Sugars3g | |
Protein7g | |
Vitamin C0mg | 1% |
Calcium57mg | 4% |
Iron2mg | 10% |
Potassium205mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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