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Cork Lives
Traditional Welsh cakes and oatmeal pancakes. Picture: Dan Linehan
Traditional Welsh cakes and oatmeal pancakes. Picture: Dan Linehan
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Recipe: Simply pan-tastic

As my daughter has taken to making excellent drop scones, so I have been looking for other alternatives to try. I came across these lovely traditional Welsh cakes, which are the nearest thing to a fruit scone you can make without an oven. The secret is to be patient with the griddle pan and keep the temperature moderate. so as the scones cook through without burning. I only have a lined griddle — so did half in a heavy pan. Both worked beautifully. The oat pancakes are slightly moister than the standard American pancake but still delicious with the addition of a little honey or maple syrup.

Traditional Welsh Cakes with Sultanas and Oat Pancakes

Ingredients

225gr Cream flour

1 ¼ tsp. Baking powder

Pinch salt

100gr diced butter

75gr sugar

50 gr sultanas

1 egg yolk

3 tbsp. milk

Method:

  • Sieve together the flour and baking powder.
  • In a mid to large size bowl rub together the flour and butter, until it looks like fine crumbs.
  • Next stir in the sugar and sultanas.
  • Mix together the egg yolk and milk and add to the dry ingredients.
  • Using your hands bring the mix (it may seem too dry but persevere it will come together — you don’t want it to be sticky).
  • Roll out on a lightly floured board to about 1 cm thick, then cut into disks, about 2 inches in diameter.
  • Gather up the trimmings and press together, repeating the process until all the dough is used.
  • Heat a skillet pan or a heavy based frying pan adjust to moderate heat.
  • Lay the scones on the pan allowing an inch or so between each one to allow space for turning, cook on each side for three to four minutes until golden and cooked through.
  • Brush with melted butter or split and spread with soft butter and raspberries or raspberry jam.

OAT PANCAKES

These lovely pancakes need a little planning, as the oats need to be soaked the night before.

Ingredients

120gr pinhead oatmeal ground to a fine powder in a coffee grinder or food processor

400ml Buttermilk

60gr Self-raising flour

20gr Honey

2/3 tsp. Bread Soda

1 Medium free-range egg

Method:

  • Soak the oatmeal in a bowl overnight with the buttermilk.
  • Sift together the bread soda and flour.
  • When you are ready to cook in the morning first add in the egg and honey to the oatmeal and buttermilk.
  • Next whisk in the flour, mix until you have a smooth batter.
  • Heat a heavy griddle pan and cook a small ladle at a time,
  • Cook until bubbles are bursting on the surface, the base will be golden and sealed, then carefully turn and cook the other side.
  • Serve immediately with maple syrup or honey.
  • If you don’t have a griddle pan use a non-stick frying pan lightly brushed with a little melted butter.

If you’d like to contact Mercy email [email protected]