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.
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
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- Add the cold diced butter to the dry ingredients and rub it in with your fingertips until the mixture resembles breadcrumbs.
- Stir in the currants.
- Add the beaten egg and enough milk to form a soft dough. Mix until it comes together.
- 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.
- 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.
- 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