Derbyshire oatcakes

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.