Welsh Pancakes

So I have a lot of European history in my family and Wales is a big one.  So when I found this recipe a year or 2 ago I had to try it.  These aren't the kids favorite so I don't make them often.  They like them but you know how kids are sometimes.  So it had been a while.  I think that as a breakfast they are good but they fall apart really easy.  But as a snack yum yum.  I bagged up the leftovers and put them in the fridge.  They make a great snack when I am feeling a little sick.  They are a cross between a biscutt, and a pancake.  You roll them out and cut them with a cutter and then cook them on a griddle like a pancake.  I found the recipe on Mel's Kitchen Cafe.

Here is the recipe:


*Makes about 3 dozen 3-4 inch cakes
3 cups (12 3/4 ounces) all-purpose flour
1 cup (7 ounces) sugar
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup butter, cut into pieces
3/4 currants (optional – I left out)
2 eggs beaten with enough milk to yield 3/4 cup liquid

In a medium sized mixing bowl, sift together the flour, sugar, baking powder, nutmeg and salt. Cut in the butter until the mixture is a coarse, even consistency. Add the currants, then add the egg and milk. Stir to form a soft dough. Divide the dough in half and working with one half at a time (keep the other refrigerated, especially if your kitchen is warm), roll the dough into a circle 1/4-inch thick. Using a biscuit cutter or other small round cutter, cut circles of dough. Heat an ungreased skillet or griddle over medium heat (on my electric griddle I preheated to 300 degrees). Fry the cakes for about 2 minutes on the first side and an additional 1 1/2 minutes on the second, or until both sides are golden brown. As with pancakes, you’ll have to adjust the heat if you find the cakes are browned on the outside before they are thoroughly cooked in the middle. Repeat with the remaining dough. Keep the cakes warm in a 200 degree oven until ready to serve. Sprinkle with granulated sugar or cinnamon-sugar before serving, if desired.