Welsh Cakes

Name: Welsh Cakes
Prep time: 2 h 20 min
Cook time: 25 min
Total time: 2 h 45 min
Ingredients: 3/4 cup currants or chopped raisins; 2 cups all-purpose flour; 3/4 cup granulated sugar; 2 tsp baking powder; 1/4 tsp ground cinnamon; 1 tsp finely grated lemon zest; 1/2 cup (1 stick) unsalted butter, chilled and cut into 1/2-inch cubes; 2 large eggs; 1 tsp vanilla extract; to taste powdered sugar, for dusting

Traditional small Welsh pancakes often made by grandmothers, shaped like fluffy coin pancakes, cooked in a cast iron skillet, and served with currants or raisins.

2h 45m

Easy

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Ingredients

currants or chopped raisins 3/4 cup

all-purpose flour 2 cups

granulated sugar 3/4 cup

baking powder 2 tsp

ground cinnamon 1/4 tsp

finely grated lemon zest 1 tsp

unsalted butter, chilled and cut into 1/2-inch cubes 1/2 cup (1 stick)

large eggs 2

vanilla extract 1 tsp

powdered sugar, for dusting to taste

Instructions

Steam the fruit

Place the currants or raisins in a sieve set over a pot of boiling water (the water should not touch the fruit). Cover and steam until the fruit softens, about 2 minutes. Remove the sieve and let the fruit cool completely.

Make the flour mixture

In a food processor, combine the flour, sugar, baking powder, cinnamon, and lemon zest and pulse to mix. Scatter the butter pieces over the flour mixture and pulse until the texture resembles coarse cornmeal.

Make the dough

In a small bowl, beat the eggs. Add the vanilla extract and beat until lightly blended. Scatter the cooled currants or raisins over the flour mixture. With the motor running, add the egg mixture through the feed tube and process just until the dough comes together, a few seconds. Scrape the dough onto a floured work surface and form into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours until firm.

Cut the dough

On a floured work surface, roll the chilled dough out to 3/16-inch thickness, dusting lightly with flour as needed to prevent sticking. Using a 2-inch round cutter, cut out as many rounds as possible. Gather the scraps, reroll, and cut out more rounds until all the dough is used.

Cook on the griddle

Heat an ungreased griddle or large skillet over medium-high heat for 3 minutes. Place as many dough rounds in the pan as possible without crowding, and cook for 3 to 4 minutes until puffed. Flip with a spatula and cook another 2 to 3 minutes until the other side is lightly browned. Transfer the cakes to a wire rack to cool slightly. Repeat with the remaining dough.