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Charmian Christie Welsh Griddle Cake Recipe

The Messy Baker: Welsh Griddle Cakes

The Messy Baker Cookbook would make a perfect gift for anyone who loves to cook and/or read cookbooks! Find this recipe on Charmian's blog here.
Course Bread
Cuisine Canadian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 5 doz
Author Valerie Lugonja via Charmian Christie

Ingredients

  • 510 g flour sifted all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 5 g salt
  • 210 g sugar
  • 5 g freshly grated nutmeg (one nutmeg is about 1 1/2 teaspoons or 7.5g)
  • 1/4 teaspoon mace
  • 210 g ice cold butter , cubed
  • 140 g currants or other dried fruit (I used 70g each of dried sour cherries and currants)
  • 100-110 g diced crystallized ginger
  • 2 eggs
  • 90 g buttermilk

Instructions

Instructions for Thermomix

  1. Scale flour and sugar into TM bowl adding baking powder, baking soda, salt, nutmeg and mace; pulse at Turbo for 1 full second to combine
  2. Scale cubed ice cold butter into TM bowl; pulse at turbo for 1 full second, two times
  3. Scale currants and candied ginger into TM bowl; whisk eggs into milk and pour over dry ingredients in TM bowl in four portions as follows
  4. Using a spatula, move dry ingredients along side of TM bowl to make room for liquid to reach bottom; pour 1/4 of the liquid into side of bowl
  5. Repeat three times until each quadrant of TM bowl has received 1/4 portion of liquid ingredients
  6. Selecting Reverse and Knead settings, knead dough 6 times: dough will form into clumps
  7. Remove from bowl; dough will be stiff
  8. Portion into two balls or logs and wrap tightly
  9. Heat ungreased griddle over low or set electric frying pan to 250F; I used my ceramic crepe pan on my gas stove at medium low and it worked perfectly
  10. Roll first half of dough on floured surface to 1/4 inch thick; cut into 2-inch squares
  11. Repeat with second half while first half is cooking
  12. Cook first batch of cakes on heated griddle for 8 minutes, at 4 minutes per side or when golden brown
  13. Serve hot or cold; store in airtight container for up to a week, if they last that long