½lb of oatmeal
¼lb wholemeal flour
1 pint water warmed to 90°
½oz fresh yeast or 2tsp dried yeast.
Mix the oatmeal and flour. Put the salt and yeast into the water.Add the dry ingredients and beat well. It should be the consistency of single cream or Yorkshire Pudding Batter. Leave mixture in a warm place for 20 minutes. Lightly grease a frying pan when it is hot pour a small teacup full of the mixture into the centre of the pan and let it spread out. Cook for about 5 minutes then turn it over and cook the the other side. Then cook the first side for another couple of minutes.
You can also make smaller oatcakes. Allegedly they keep for 2 or 3 days – but not in our house!