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.
Servings: 5 doz
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
- 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
- Scale cubed ice cold butter into TM bowl; pulse at turbo for 1 full second, two times
- 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
- 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
- Repeat three times until each quadrant of TM bowl has received 1/4 portion of liquid ingredients
- Selecting Reverse and Knead settings, knead dough 6 times: dough will form into clumps
- Remove from bowl; dough will be stiff
- Portion into two balls or logs and wrap tightly
- 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
- Roll first half of dough on floured surface to 1/4 inch thick; cut into 2-inch squares
- Repeat with second half while first half is cooking
- Cook first batch of cakes on heated griddle for 8 minutes, at 4 minutes per side or when golden brown
- Serve hot or cold; store in airtight container for up to a week, if they last that long