Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
150g Fine oatmeal
75g Light rye flour
75g Plain flour
300ml warm water
7g dried yeast
1/2 tsp sugar
1/2 tsp salt
Mix all the dry ingredients together in a large bowl. Add sugar to warm water and stir to dissolve. Add milk to water making sure it's no warmer than around 35 degrees C. Add the liquid mixture to the dry mixture and whisk until smooth (no lumps). Cover bowl with a teatowel and leave in a warm place for approx 1 hour untl bubbles form on the top of the mixutre.
When it’s ready, give the batter a gentle stir, smear a little butter or oil on a hot, non-stick skillet and add enough of the batter to thinly coat the bottom. Cook on one side until golden (about 3 minutes) and gently flip over and cook the other side for another couple of minutes.
Makes 6 large oatcakes
Added by: Annette Waterhouse
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