Abergavenny Welsh Cake Pancakes

Abergavenny Welsh Cake Pancakes are a delightful twist on the traditional Welsh cake, combining the beloved flavors of cinnamon, nutmeg, and currants with the light and fluffy texture of pancakes. This recipe is perfect for a cozy weekend breakfast or brunch.

Abergavenny Welsh Cake Pancakes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and diced
  • 1/3 cup currants
  • 1 large egg, beaten
  • 3-4 tablespoons milk
  • Extra butter for cooking
  • Maple syrup, for serving

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
  2. Add the cold diced butter to the dry ingredients and rub it in with your fingertips until the mixture resembles breadcrumbs.
  3. Stir in the currants.
  4. Add the beaten egg and enough milk to form a soft dough. Mix until it comes together.
  5. On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a round cookie cutter to cut out the pancakes.
  6. Heat a skillet or griddle over medium heat and melt a little butter. Cook the pancakes for about 3-4 minutes on each side until golden brown and cooked through.
  7. Serve the Abergavenny Welsh Cake Pancakes warm with a drizzle of maple syrup.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
280 per serving
Carbohydrates
35g
Protein
5g
Fat
12g

Supplies

Large mixing bowl Whisk Skillet or griddle Round cookie cutter

Tools

Fingertips Rolling pin

Serving suggestions

Serve the Abergavenny Welsh Cake Pancakes with a side of fresh fruit and a hot cup of tea or coffee.

Tips & tricks

For an extra indulgent treat, add a dollop of clotted cream on top of the pancakes before drizzling with maple syrup.

Cost

$8