26 February, 2008 at 23:43 #485Anonymous
I always thought that the oatcakes whcih could be bought in certain bakeries in Sheffield were from Yorkshire alone. However in a recent Rick Stein TV programme he showed similar ones in Bradford and the Midlands. They were made after the regiments that were posted overseas to India wished to re-create the type of food they had eaten overseas.
The Sheffield version was always a large, damp pancake with characteristic 'holes' (bubbles) in it. it was usually eaten with fried bacon and eggs.
Nowadays our family still love them and are always handy in the freezer.
Here is Grandmas recipe. they can be mde with yeast as well, but there is little difference so hardly worth the bother.
DERBYSHIRE OATCAKES (ALICE MOSELEY 1879-1957)
1 CUP PLAIN FLOUR
1 CUP OATMEAL (FINE OR MED)
1 CUP MILK
1 CUP WATER
1/2 TESP BP
1/2 TEASP SALT
Blend with whisk. Fry in a little olive oil (used to be lard)
in hot pan.
Makes about 10 small or less large.
(Add extra water to mix as necessary as it thickens whilst cooking the first few)
Store in fridge or freeze. To eat re-fry.
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