Thread: British Oatcakes

BRITISH OATCAKES
1 1/4 CUPS WARM SKIM MILK (98° TO 110°), DIVIDED
1 TBS ACTIVE DRY YEAST
1 TSP HONEY
1 CUP UNCOOKED ROLLED OATS, GROUND TO A COARSE POWDER
1 CUP WHOLE-WHEAT PASTRY FLOUR OR UNBLEACHED WHITE FLOUR
1/2 TSP SALT OR HERBAL SALT SUBSTITUTE
1 1/4 CUPS WARM WATER (98° TO 110°)
1. IN A WARMED BOWL, COMBINE 1/2 CUP MILK, YEAST AND HONEY. STIR WELL AND LET SIT FOR 10 MIN. (THE YEAST SHOULD FOAM. IF IT DOESN'T, IT ISN'T FRESH. DISCARD IT, AND START OVER WITH FRESH YEAST.)
2. SIFT TOGETHER GROUND OATS AND FLOUR IN ANOTHER WARMED BOWL. ADD SALT OR SALT SUBSTITUTE AND MIX THOROUGHLY. STIR IN YEAST MIXTURE, REMAINING 1/4 CUP MILK AND WATER. MIX WELL. COVER BOWL WITH TOWEL. SET IN WARM PLACE TO RISE FOR 1 HR.
3. SPRAY SKILLET OR GRIDDLE WITH VEGETABLE COOKING SPRAY. HEAT SKILLET OVER MEDIUM-HIGH HEAT. STIR BATTER. POUR ABOUT 1/3 CUP BATTER ONTO SKILLET AND FRY AS YOU WOULD PANCAKES, TURNING OVER AS ONE SIDE BROWNS. SERVE HOT.
MAKES 12 OATCAKES = 74 CALORIES