Welsh Breakfast Cakes

Welsh Breakfast Cakes puts all-purpose flour, sugar and baking powder at the center of a breakfast recipe and finishes in about 30 minutes, enough for 36 (3-4-inch cakes).

• Yield 36 (3-4-inch cakes)
• Ready in 30 minutes
• Prep 10 minutes
• Cook 20 minutes

Ingredients

• 3 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup butter (cut into pieces)
• 3/4 currants (optional – I left out)
• 2 large eggs beaten with enough milk to yield 3/4 cup liquid

Instructions

1. In a medium sized mixing bowl, sift together the flour, sugar, baking powder, nutmeg and salt. Cut in the butter until the mixture is a coarse, even consistency. Add the currants, then add the egg and milk. Stir to form a soft dough.
2. 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 (on my electric griddle I preheated to 300 degrees).
3. Fry the cakes for about 2 minutes on the first side and an additional 1 1/2 minutes on the second, or 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.
4. Keep the cakes warm in a 200 degree oven until ready to serve. Sprinkle with granulated sugar or cinnamon-sugar before serving, if desired.

Cool the bake on a rack until the crumb sets, then slice.