Place all ingredients into large bowl and make well in centre. Put in 1 and three quarter pints warm water and mix well. (Mixture should be quite ''loose'' like pancake batter. This may thicken after standing ''loosen'' again to a batter consistency).
Now cover and place in a warm place (airing cupboard) for about 1 hour 30 mins - 2 hours. Time is not crucial but I don't usually leave it much longer than this.
After standing, uncover and mix well. Add more warm water if necessary, possibly about a pint to make it into 'loose' batter. Now add 2 tsps salt - do not do this sooner or you will kill the yeast.
Heat a bakestone or frying pan and use about a tsp. of oil for each oatcake. Once heated, turn down heat slightly and cook on both sides until all mixture is set. Make sure you 'roll' the pan to get an even coveridge - you'll soon get the idea of how thick you want them.
Cool on racks. These are now ready to do as you want with, either fry with bacon eggs etc. or wrap cheese in them and warm in microwave or under grill.
You can now batch what you don't want today and pop in the freezer (remembering to put in the right amount for each meal or you wont be able to separate them while they are frozen). You can now have oatcakes just when you fancy them, enjoy them, i do…
Another tip - while you are standing making them, have a plate at the ready because they are delicious straight from the pan with a little golden syrup on and rolled up. Don't eat too many or you'll have none to freeze!
The above amount makes about 35 oatcakes depending on size and thickness. For Weight Watchers they are only 2 points each - it's what you do with them that make them count more points!
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