Categories: Breakfast, British 
      Yield: 20 pieces 
  
      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 can't 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.