Welsh Griddle Cakes
Makes: 4 to 5 dozen
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 11/2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 1 teaspoon freshly ground nutmeg
  • ¼ teaspoon ground mace
  • 1 cup cold unsalted butter, cubed
  • 1 cup currants
  • ¾ cup finely chopped crystallized ginger
  • 2 eggs, at room temperature
  • 6 tablespoons milk
  1. In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, nutmeg, and mace.
  2. Using a pastry blender or 2 knives, cut in the butter until it resembles coarse crumbs. Add the currants and ginger and toss lightly to coat thoroughly with the flour mixture.
  3. In a small bowl, whisk the eggs and milk together until well combined. Pour over the dry ingredients. Mix to make a stiff dough. Divide the dough in half.
  4. Heat an ungreased griddle or a large nonstick frying pan (or 2) over medium-low heat. Alternatively, you can set an electric frying pan to 250F. You might have to fiddle with the heat to find the "sweet spot" for your griddle or pans. This is a make-again recipe.
  5. On a floured surface, roll the first half of dough to a square approximately 10" x 10" and ¼" thick. Cut into 2"-wide squares.
  6. Cook the cakes for 8 to 10 minutes, turning once, or until golden brown and cooked all the way through. While the griddle cakes are cooking, roll and cut the second half of the dough. Serve hot or cold.
Recipe by Bakepedia at https://www.bakepedia.com/welsh-griddle-cakes/