Derbyshire Oatcakes Recipe

You'll often find me in the Chatsworth Farm Shop buying a big bag of these oatcakes (everyone loves them!) But when I need an oatcake - I just whip up this fab recipe!

You can't beat a lovely oatcake, and I'm not talking about the hard oat biscuits. They look a bit like pikelets but have the wonderful addition of oats.

These oaty pancakes are lush and a real crowd-pleaser. They are so easy to make and great to freeze too. Once you've made them, allow them to cool and then freezer them with some baking parchment between each oatcake.

Try them with melted cheese and ham in the middle, or with a fried egg and beans, or toast one up with jam or golden syrup - you just can't go wrong!

Ingredients:

225g fine oatmeal (or whizz up porridge oats in the blender)

225g wholewheat or plain flour

1 tsp salt

a sachet of dried yeast

450ml warm water

450ml warm milk

1 tsp sugar

HOW TO MAKE:

Boil the kettle and measure out 450ml of boiling water. Now add 450ml of cold milk to the mix.

Put all the dry ingredients in a bowl and gradually mix in the water and milk until you have a smoothish consistency.

Cover and leave to rise for 1 hour.

Fry the oatcakes in a little oil. Once the mixture forms bubbles and dries out in the pan - turn over a cook for another couple of minutes.