1 lb Fine oatmeal *
1 lb Flour
1 oz Yeast
1 ts Sugar
1 ts Salt
2 1/2 pt Warm water to mix (aprox.)

-FOR SMALL QUANTITY –
2 tb Flour
2 tb Oatmeal
1 ts Baking powder
Water to mix

* If you cant get fine oatmeal, use Quaker oats and grind fine in a food
processer. Mix oatmeal, flour and salt in a warm bowl. Cream yeast with
sugar and add 1/2 pint of the warm water. Pour the yeast mixture into the
dry ingredients and add the rest of the water, mixing slowly until a thin
batter is formed. Set aside in a warm place until well risen, about 30
mins. Grease a large frying pan heat. Pour cupfuls of the batter onto the
pan and cook like thick pancakes for 4 – 5 mins on each side. Serve warmed
up in a frying pan with bacon and eggs or with lemon juice and sugar, or
toasted with cheese or golden syrup. To make a small quantity mix the
flour, oatmeal and salt with the water to form a thin batter, and add the
baking powder just before cooking. The oatcakes will keep for 2 – 3 days,
or for 3 months if frozen.