No St David’s Day is complete without Welsh Cakes, and although there’s no batter in these pancakes, we’re claiming Welsh Cakes as Welsh Pancakes for our tribe! Unlike a cake, which traditionally bakes in the oven, Welsh Cakes are cooked in a pan like pancakes.
- 225g Plain Flour
- 1 tsp Baking Powder
- Pinch of Salt
- 115g Butter or Margarine, Diced
- 85g Caster Sugar (plus a little for dusting)
- 70g Raisins or Sultanas
- 2 tbsp Milk
- 1 Medium-Sized Egg
- Sieve the flour into a large bowl with the baking powder and salt.
- Rub the margarine/butter into the flour until it resembles fine breadcrumbs. Then stir in the caster sugar and raisins.
- Add in the egg and up to 2 tablespoons of milk if you need it. Mix until you have a soft dough.
- 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.
- 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.
- Cool on a wire rack and dust with caster sugar.
- Serve warm or cold with whipped cream and jam