Are you looking for a new and delicious breakfast idea? Something a little different than cake? These little Welsh breakfast cakes are the answer!
Are you looking for a new and delicious breakfast idea? Something a little different than boring (as delicious as they may be) plain old pancakes or waffles?
These humble breakfast cakes may be the answer.
One Saturday morning, as I was flipping through the King Arthur Flour Baker’s Companion, desperately trying to find an unusual breakfast idea for my family, I came across these little gems.
As with biscuits, you cut butter into the dry ingredients and form a smooth dough by adding eggs and milk.
These cute little cakes are dry-fried on a griddle or frying pan and the result is a light and tender cross between a sweet cake and a pancake, dusted with cinnamon and sugar and perfect with a drizzle of maple syrup.
I loved the texture and the puffy, robust flavour. They held together well enough to be eaten out of hand and the buttery, delicious texture was perfect.
They kept perfectly and reheated perfectly in the toaster the next morning. To say they were a hit would be an understatement. I’m sure many a Saturday morning will see Welsh cakes magically appear for breakfast.
Welsh Pancakes for Breakfast
Makes: 36 (3-4 inch)
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 3 cups (426 g) all-purpose flour
- ½ cup (212 g) sugar
- 2 teaspoons baking powder
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup (227 g) butter, cut into pieces
- ¾ raisins, optional (I omitted them)
- 2 large eggs, beaten with enough milk to make 3/4 cup liquid
Instructions
- In a medium bowl, sift together the flour, sugar, baking powder, nutmeg, and salt. Stir in the butter until the mixture is thick and uniform. Add the raisins, then the eggs and milk. Stir until a smooth dough forms.
- Divide the dough in half, and, working with one half at a time (keep the other half refrigerated, especially if your kitchen is warm), roll the dough into a 1/4-inch-thick circle. Using a cookie cutter or other small round cutter, cut circles from the dough. Heat an ungreased skillet or griddle over medium heat (for an electric grill, I preheated to 300 degrees).
- Fry the pancakes for about 2 minutes on the first side and another 1 1/2 minutes on the second side, or until both sides are golden brown. As with pancakes, you will need to adjust the heat if you see the pancakes browning on the outside before they are done cooking on the inside. Repeat with the remaining batter.
- Keep the cake warm in a 400-degree oven until ready to serve. Sprinkle with granulated sugar or cinnamon sugar before serving, if desired.
