8 : c Flour
2 : c Lukewarm milk
1 : /2 c Lukewarm water
1 : Cake household yeast
1 : c Sugar
1 : ts Salt
44 : Eggs (whole; beaten)
1 : c Melted butter or oleo
0: Mix the flour, salt and oatmeal
1: Warm the liquid and stir in gradually to make a smooth batter
2: Crumble in the yeast, stir gently and leave to stand in a warm place for 20 mins
3: Stir again and cook in a stong, well greased frying pan
4: Pour in enough batter to cover the base fairly thinly and trun out when cooked
5: Remarks: This recipe is heavily adapted, but works
6: Traditionally the oat cakes were cooked on a `backstone' - a stone or iron sheet, over an open fire
7: It is still possible in some places in Yorkshire to buy a `girdle', a cast iron sheet, about 12 in diameter, with a hoop handle - these are ideal
8: When cooked, the oatcakes where hung on plain wooden rack suspended from the ceiling, known as bread fleaks
9: The oatcakes were eaten either fresh or dried
10: They can be fried with bacon, or suttered and eaten alone with cheese, treacle, golden syrup etc
11: From Gemini's MASSIVE MealMaster collection at www
12: synapse
13: com/~gemini