Pancake Day is March 12. Unfortunately, I'm not a big pancake fan. Maybe, it's that I've never had a good pancake. I do enjoy Welsh cakes! I know they aren't the same as a pancake, but they're made on a griddle like a pancake, so that has to count for something. They are a mix of a scone, a chubby cookie and a pancake. Welsh cakes aren't well known in the Northwest (or at least the people I've spoken to). The only reason I'm familiar with them, is because my daughter's Girl Scout troop made them when they studied Wales. Wow, they were a big hit at my house! I went through a stage where I made them regularly (They don't call us Fat Daddio's for nothing!). That had to stop, as our clothes were getting tight. I haven't made them in a while, but I'm going to do it now for Pancake Day!
Mixing bowl (Fat Daddio's MIX)
Rolling rod (Fat Daddio's RR)
Round Cookie Cutter (Fat Daddio's CKC)
Griddle or heavy skillet
2 cups all-purpose flour
1/3 cup granulated white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/2 cup cold unsalted butter, diced
1/3 cup currants (You can substitute raisins or dried cranberries)
1/4 cup chopped Mixed Peel (candied citrus peel)
1 large egg, lightly beaten
1/4 cup milk
In a large bowl, whisk together the flour, sugar, baking powder, salt, ground cinnamon, and mace. Cut the cold butter into small pieces and blend into the flour mixture with a pastry blender, two knives, or your fingertips. The mixture should look like coarse crumbs. Stir in the currants and mixed peel. Add the beaten egg and enough milk to form a soft dough.
Knead the dough gently on a lightly floured surface and roll to a thickness of about 1/4". Cut into rounds using a 2 1/2" cookie cutter.
Heat a griddle or skillet to medium hot (about 350 F). Lightly butter and then cook the Welsh cakes for about 3 minutes per side, or until they are golden brown, but still soft in the middle. Immediately after baking, sprinkle with granulated white sugar or powdered sugar. Serve warm or at room temperature. Welsh Cakes can be covered and stored at room temperature for several days or they can be frozen. (Trust me, they won't last that long!)
Makes about 20 - 2 1/2 inch cakes.
Recipe adapted from Joy of Baking