1 pt Mixed milk and water
1 oz Yeast
6 oz Fine oatmeal
3 oz Plain flour
1 ts Salt (or slightly less)

Mix the flour, salt and oatmeal. Warm the liquid and stir in gradually to
make a smooth batter. Crumble in the yeast, stir gently and leave to stand
in a warm place for 20 mins. Stir again and cook in a stong, well greased
frying pan. Pour in enough batter to cover the base fairly thinly and trun
out when cooked.

Remarks: This recipe is heavily adapted, but works. Traditionally the oat
cakes were cooked on a `backstone – a stone or iron sheet, over an open
fire. 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. When cooked, the oatcakes where hung on plain wooden rack suspended
from the ceiling, known as bread fleaks. The oatcakes were eaten either
fresh or dried.

They can be fried with bacon, or suttered and eaten alone with cheese,
treacle, golden syrup etc.