Recipe - Pottsfield Pickle Ala David Coons

2 ounce Plain white flour; sifted
2 ounce Oatmeal
1 teaspoon Baking powder
One fourth teaspoon Salt
2 Eggs; lightly beaten
8 ounce (fl) milk
1 tablespoon Butter; melted

From: Jane Sales Jane.Sales@isltd.insignia.com

Date: Fri, 14 Jan 94 09:29:09 GMT
This recipe is from a local women's group's Potteries Cookbook. Homemade
oatcakes never seemed as good as the shopbought thing, strangely, but this
is the best recipe I've found.

Mix the flour, oatmeal, baking powder and salt in a large mixing bowl. Make
a well in the centre and pour in the beaten eggs and milk. Mix with a
wooden spoon, gardually incorporating more of the flour until the mixture
forms a smooth batter. Set aside for 30 minutes.

Use hot frying pan or griddle, and grease it with melted butter. Place 3 or
4 tablespoons of mixture on it, wellspaced, and cook for 1 minute.

The traditional way to serves them seems to be with butter and jam, but our
family always perferred them as a savoury dish, with melted cheese and
eggs.

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