Westmorland Oatcakes     

Here is something to try from my “breakfast specials” selection.

The Westmorland Oatcakes are popular, mainly because they are not what folks eat at home everyday

We use Oatmeal from the Watermill at Great Salkeld

, and sometimes Spelt instead of Wheat Flour,

which means the oatcakes can be tolerated by folks with a wheat allergy

12 oz Medium and Fine Oatmeal

8 oz SR Flour or Spelt plus baking powder

1pt Milk and plain Yoghurt mixed

1 pt Water

½ tbsp Salt

½ tbsp Sugar

Mix with a wooden spoon and soak overnight

Re mix well and maybe add a drop more water

Cook the oatcakes as you would cook pancakes

Using a few drops of melted oil/butter mix to grease the pan

It’s quite a job that requires a lot of patience, and the skill of a good oatcake comes with much practise

I can never make them as well as Agnes, who used to work for me.

Polish people have a natural talent in the pancake department

When you have a good stack of oatcakes, freeze them interwoven with greaseproof.

They are served at Crake Trees Manor with 2 slices of smoked bacon and a tot of maple syrup…

OR

At  dinner- time.

Serve with a grating of hard ewe’s cheese from the Appleby Creamery or Winter Tarn Keverigg and homemade apple & date chutney.