St David’s Day with Welsh (Pan)cakes

March 01, 2013

St David’s Day with Welsh (Pan)cakes

Happy St David’s Day Little Pancakers. We thought long and hard (for at least 2 minutes or so) about how we could pay tribute to our Welsh neighbours. We may not have shown much interest in Wales before now, but I promise you, this love has been brewing up over many years, just waiting for the perfect moment to spring on to the scene.
I mean, if it wasn’t for the Welsh we wouldn’t have Rhys Ifans and you cannot deny that his witty one liners are the gold dust that makes Nottingham Hill a firm favourite in every girl’s DVD collection. Tick, we have a motive.
But do we have a means? After all this long hard thinking, we realised that if only Wales had a traditional type of pancake then we could honour them in the only way we at The Little Pancake Company know how… with pancakes. So we Googled. And lo and behold they do have a traditional type of pancake! (Yipee!) The welsh cake! Problem solved.
So we’ve got our motive and we’ve got our means. Do we have a method? Why yes we do:

Ingredients

  • 225g plain flour
  • 1 teaspoon baking powder
  • Tiny pinch of salt
  • 115g butter or margarine, diced
  • 85g caster sugar plus a little for dusting
  • 70g raisins or sultanas
  • 2 tablespoons of milk
  • 1 medium-sized egg

Method

1. Sieve the flour into a large bowl with the baking powder and a pinch of salt.

2. Rub the margarine/butter into the flour until it resembles fine breadcrumbs. Then stir in the caster sugar and raisins.

3. Add in the egg and up to 2 tablespoons of milk if you need it. Mix until you have a soft dough.

4. Lightly flour your worktop to ensure that the mixture doesn’t stick, and then roll out your dough to about 5mm thick. Use a cookie cutter to cut out circles of your dough. About 5-7cm is ideal.

5. Heat a griddle pan to a medium heat (a plain old frying pan will do fine if you don’t have a griddle). Add a little butter to grease the pan and cook your Welsh Cakes for about 5 minutes on each side or until risen and golden brown.

6. Cool on a wire rack and dust with caster sugar. Serve warm (with ice cream!) or cold (with cream or jam)



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