There is nothing like a good morning breakfast to get things started is there? On those days we don’t have to rush to work we often find ourselves eating what we call our weekend staples: pancakes, waffles, eggs, etc so I love finding recipes that are a little different, but just as delicious. Enter Welsh Breakfast Cakes. Their preparation is similar to that of a biscuit and these moist slightly sweet cakes will be a welcome addition to your morning repertoire.
3 cups (12 3/4 ounces) mixture of unbleached white whole wheat and unbleached all-purpose flour (I use half of each)
1 cup (7 ounces) sugar
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/4 teaspoon salt (if using salted butter skip the salt)
1 cup butter, cut into pieces
2 eggs beaten with enough milk to yield 3/4 cup liquid
3/4 currants (optional – I left out)
In a medium sized mixing bowl, add flour, sugar, baking powder, nutmeg and salt. Cut in the butter until the mixture is a coarse, even consistency. Add the currants (this can also be down in a food processor with the pastry blade), then add the egg and milk. Stir to form a soft dough. Divide the dough in half and working with one half at a time (keep the other refrigerated, especially if your kitchen is warm), roll the dough into a circle 1/4-inch thick. Using a biscuit cutter or other small round cutter, cut circles of dough. Heat an ungreased skillet or griddle over medium heat. Fry the cakes until both sides are golden brown. As with pancakes, you’ll have to adjust the heat if you find the cakes are browned on the outside before they are thoroughly cooked in the middle. Repeat with the remaining dough. Keep the cakes warm in a 200 degree oven until ready to serve. Eat with a sprinkle of cinnamon-sugar, a drizzle of maple syrup, or plain with fresh fruits as we do. Enjoy!
Source: Adapted slightly from Mel’s Kitchen Cafe