BBD #12: Welsh (Pan)Cakes

I would not be sharing this recipe except for the fact that it is my Bread Baking Day submission.

That’s not an auspicious beginning is it?

They were not awful but to say they were not worth the work when you could make scones instead is an understatement. But to me half the point of something like Bread Baking Day is to also share your failures.

This month’s Bread Baking Day, hosted by My Diverse Kitchen, was all about Small Breads. It was a great theme, one which I really appreciated. I told myself that to make muffins or regular pancakes or something else I am comfortable with would not be in the spirit of Bread Baking Day and that I should challenge myself.

Maybe I was still channeling the sprouts, I don’t know.

I had been eyeballing King Arthur’s Welsh Cakes for a while now. Anything that is described as much sweeter and richer than both pancakes and biscuits has my attention. But the problem was that between needing to cut in the butter and then roll the pancakes quite thin, AND then cook them individually, they were a ton more work than scones (the rolling out and cooking individually parts), and honestly, scones are so much better.

Plus I suck at rolling stuff out, there is just no other way to put it. I am really, really terrible. Which is why my cakes are NOT very thin, and it is probably why I was not too impressed with them. But who knows, maybe you will think these are a snap.

Welsh Cakes

Adapted from King Arthur Flour’s Baker’s Companion

Ingredients
3 cups (12 3/4 oz) AP flour
1 cup (7 oz) sugar
2 t baking powder
½ t nutmeg
¼ salt
1 cup (2 sticks, 8 oz) unsalted butter, chilled and cut into pieces
¾ cup (4 oz) currants
2 eggs beaten with enough milk to make ¾ cup liquid

In a medium sized bowl, sift together the flour, sugar, baking powder, nutmeg and salt. Cut in the butter until the mixture resembles coarse meal. Toss in the currants. Add the liquid nd mix until the mixture forms a soft dough.

Divide the dough in half, and working with one half at a time, roll the dough out into a ¼ inch thick circle. Using a 2 ½ to 3 ½ inch round cutter, cut circles of the dough.

Heat an ungreased skillet over medium heat. Fry the cakes for about 2 minutes per side (a bit shorter the second side), or until both sides are golden brown. Repeat with the remaining dough.

Serve with butter (and jam if desired).