Lancashire Oatcakes is a traditional English recipe (from Lancashire) for a classic yeasted oatmeal pancake that can also be dried to serve with stew. The full recipe is presented here and I hope you enjoy this classic English dish of: Lancashire Oatcakes.
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These are a traditional oatcakes from Lancashire. In the past they used to be dried out to preserve them, making an oatcake known colloquially as 'hard' and which were served with stew to create a local dish known as 'Stew and Hard'. Here I'm presenting the base recipe for the oatcake. You can, of course, dry them in a warm oven if you wish.
Ingredients:
450g fine oatmeal (you can grind regular oatmeal in a food processor if you wish)
2 tsp instant, dried, yeast
2 tsp sugar
2 tsp salt
1 dessert spoon oil
1.5l warm water (about)
Method:
Combine the oatmeal, yeast, sugar, salt and oil in a large bowl. Form a well in the centre and add just over half the water. Stir to combine then keep adding water until you have a pancake-like batter.
Heat and lightly oil a frying pan then add 1 cup of the batter and cook for about 4 minutes per side. Set aside to cool as you finish cooking the remaining batter. Either use immediately or dry to make 'hard'. These oatcakes will keep in the refrigerator for several days and freeze well.
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