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Yorkshire Oatcakes
Yorkshire Oatcakes (also known as Havercakes) is a traditional English recipe for the Yorkshire version of oatcake biscuits made with a yeast-based dough. The full recipe is presented here and I hope you enjoy this classic English version of Yorkshire Oatcakes.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Makes:
12
Rating: 
Tags : Vegetarian RecipesBaking RecipesCake RecipesBritish RecipesEnglish Recipes
A different method for making traditional oatcakes, this time originating in Yorkshire.
Ingredients:
lukewarm water
500g fine oatmeal
1 tbsp salt
15g fresh yeast
Method:
Cream the yeast with a teacup of lukewarm water and leave to rise to a creamy froth. Meanwhile, put the oatmeal and salt in a large bowl. Mix the yeast into the oatmeal and keep adding more water until the batter is the consistency of double (thick) cream.
Traditionally this is made on a griddle or bakestone by throwing on a ladleful of the mixture in a narrow strip. The batter immediately puffs up with steam which makes it smooth underneath and rough on top.
Use a large frying pan or place a baking tray on top of the oven to get a similar effect. You will find that the oatcakes come out damp and flexible. They actually need to be dried and in a modern oven the best way to do this is to place them under a grill at low heat. You can also hand them over a broom handle and dry them in front of a radiator if you wish.
