Our Recipes
This is where we publish our loved, tried, tested and trusted recipes.

Staffy1

225g wholemeal flour

225g fine oatmeal

500 ml warm water

500 ml warm milk

5g dried yeast OR 10g fresh yeast

10g salt

Oil for cooking

1. Whisk everything together until smooth.  If the batter seems thin, don't worry!  It should be!  it will thicken as time marches on.  Cover and leave for at least an hour (I've even left it overnight) until it is really bubbly.

2.  Heat up a heavy based frying pan or the lid of a Dutch oven.  Lightly oil -- I use the spray oil but not "Fry light".  You could put some oil on kitchen paper and rub it over the surface.  Make sure you oil/grease your pan before each oatcake or it will stick!  Give your batter a good whisk & then pour a ladle full onto the pan, tipping & swirling the pan so the batter thickly coats the pan -- I use the back of the ladle to do this on the Dutch oven lid.

3.  Cook for a couple of minutes, during which time the surface will become pocked with holes.  Flip over and cook for further minute, then remove from the pan.  Keep them warm under a clean tea towel until you're ready to serve.

-- If there are any left, you can freeze these.  I wrap them in cling film, separating each one so I can simply peel off how many I need & leave the rest in the freezer.

-- These could be made as a savoury dish, just as you would with crepes.

A BIG NOTE!  So far every time I make these, I need to add a bit more flour.  The only time I haven't had to add more flour was when I ground some porridge oats up for the 'fine' oatmeal (I was out of the proper stuff).

-From "Bread"   River Cottage Handbook No. 3, By Daniel Stevens  (Well worth buying by the way!!)

 

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