The Derbyshire Oatcake has a heritage going back to the 17th century. It is not like it's Scottish cousin which has a hard biscuit texture, a Derbyshire Oatcake is softer and almost like a cross between a pancake and a soft wrap.
These are great warmed up in the frying pan with a cooked breakfast or filled with local goodies in place of bread when up in the hills on a hike.
The best bit is that you can freeze them too, just be sure to put a peice of grease proof paper/baking paper in between each one.
Ingredients with allergy advice in CAPITAL LETTERS
Water, OATMEAL, WHEAT flour, salt, sugar, yeast, preservatives E202 & E282.
Produced in Peak District or within 10 miles
We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.