Derbyshire Oatcake

• 8oz medium or fine oatmeal
• 8oz plain flour

Sift the oatmeal and flour with the salt into a warm basin. Cream the yeast and sugar and gradually work in the warm water. Stir the yeast liquid into the flour mixture to form a thin batter, adding a little more warm water if necessary. Leave to stand in a warm place for thirty minutes until well risen. Heat a griddle, hotplate or heavy frying pan and grease it lightly. Pour a small cupful of