8oz/225g fine oatmeal
8oz/225g plain flour
1 level teaspoon dried yeast
2 teaspoons salt
3/4 pt warm milk
3/4 pt warm water
a little oil to grease the pan
Put the oatmeal, flour and salt into a warm bowl. Cream the yeast with a little of the milk and water. Stir the yeast mixture and the rest of the liquid into the flours, mix well and leave in a warm place until risen. Cook as the Welsh oatcakes. If you want to store them in the fridge and reheat them, wrap them in a damp cloth and put them in a low oven for 30 minutes or so.
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