OH!  Thank you Rose!  These sound wonderful to me.  I'm going to try to work these out, many here do use scales.  Or at least 'can' use them.  With the access to recipes on the internet, I think more and more people are getting them for just this sort of thing!  There is also a site with conversions that escapes me at the moment, but I'm going to work on figuring this out.

I suspect what you call oatmeal and what we call it are two different things though.  Here in the 'colonies' (as Chris calls us! ) oatmeal means rolled oats which are cooked up as in porridge. 

In this recipe, is it more of a flour?  I bet a whir in a food processor or blender would break it up enough for this recipe though.  I may try that unless I hear different from you.

Chris has spent time here so perhaps he can compare the two for us? 

OK, the 1 1/2 pints of warm water mixed… is that half and half of each to equal 1 1/2 pints? …1 1/2 of each sounds like quite a lot of liquid. Plus, a UK pint (Imperial pint?) is 20 US ounces if I remember my pub measurements!  So that makes it even MORE liquid!  Or is it the same measurement.  A pint of beer could be a traditional, not really used anymore measurement?

Also, do you know what the weight of a small packet of yeast is there?  The yeast, I can guesstimate pretty well really based on the amount of flour… but the liquid could get touchy.

Sorry for all the questions, but this is what we deal with getting inter-continental/inter-national recipes figured out!

OK,sounds good, but this IS going to be 30 US ozs of liquid then right?

I was just coming here to view instructions again, I'm making these now!  Our packages of yeast are also 7 grams, and I am using a mixed whole grain cereal instead of oat flour, and I weighed and then measured it all out, the combined total of the flour and ground cereal is 6 1/2 cups, US dry measure.  So, 3 1/4 c of each, though I think I will continue to weigh things for this recipe.

I am using Hodgson Mill Multi-Grain hot cerial, instead of oat flour.  It's something I have on hand to add to my breads and many other recipes to boost the whole grain content and the texture just seemed exactly right for this, I have no idea why I think that, I have no idea exactly how it's supposed to be!

I'll post about how things turn out because it's always good to hear about that! 

That's what I was originally going to do, and what I'll try next CityG!  I'd go for it!  This does look like a LOT of batter.  I'm trusting what Rose says about freezing them to toast up for another meal!