Welsh Breakfast Cakes
Are you looking for a delightful new breakfast idea? Something different than a pancake? These little welsh breakfast cakes are the answer!
These unassuming little breakfast cakes just may be the answer.
While skimming through my King Arthur Flour Baker’s Companion one Saturday morning, desperately trying to find an out-of-the norm breakfast idea for my family, I spied these little gems.
Similar to a biscuit in preparation, the butter is cut into the dry ingredients and a soft dough is formed by adding the eggs and milk.
The cute little cakes are dry-fried on a griddle or skillet and the result is a light and tender cross between a sweet biscuit and a pancake – divine sprinkled with cinnamon and sugar and perfect with a drizzle of maple syrup.
I was thrilled with the puffed, sturdy texture and taste. They held together well enough to eat out of hand and the lovely, buttery texture was heavenly.
These keep excellently and warmed perfectly in the toaster the next morning. To say they were a hit is a complete understatement. I’m sure many future Saturday mornings will be seeing Welsh Cakes appear magically for breakfast.
Welsh Breakfast Cakes
- 3 cups (426 g) all-purpose flour
- 1 cup (212 g) sugar
- 2 teaspoons baking powder
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup (227 g) butter, cut into pieces
- ¾ currants, optional – I left out
- 2 large eggs beaten with enough milk to yield 3/4 cup liquid
- In a medium sized mixing bowl, sift together the flour, sugar, baking powder, nutmeg and salt. Cut in the butter until the mixture is a coarse, even consistency. Add the currants, then add the egg and milk. Stir to form a soft dough.
- Divide the dough in half and working with one half at a time (keep the other refrigerated, especially if your kitchen is warm), roll the dough into a circle 1/4-inch thick. Using a biscuit cutter or other small round cutter, cut circles of dough. Heat an ungreased skillet or griddle over medium heat (on my electric griddle I preheated to 300 degrees).
- Fry the cakes for about 2 minutes on the first side and an additional 1 1/2 minutes on the second, or until both sides are golden brown. As with pancakes, you’ll have to adjust the heat if you find the cakes are browned on the outside before they are thoroughly cooked in the middle. Repeat with the remaining dough.
- Keep the cakes warm in a 200 degree oven until ready to serve. Sprinkle with granulated sugar or cinnamon-sugar before serving, if desired.
Recipe Source: King Arthur Flour Baker’s Companion