The Yorkshire oatcakes recipe differs from traditional Scottish oatcakes in the fat used and the temperature of the water.
Yorkshire oatcakes are made with a little bit of lard and hot water, while Scottish oatcakes are made with a little bit of butter or margarine and warm water.
Yorkshire oatcakes are baked in the oven while traditional Scottish oatcakes were generally made on the griddle or heavy-based frying pan.
It’s best to make Yorkshire oatcakes with a quarter of the mixture at a time,then roll and cut out, before making the next quarter, as the mixture dries out very quickly.
Photo by Jon Thomson from London / Kingussie, UK (Oatcakes Uploaded by Alaniaris) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons