Monday, July 4, 2011

Serving Up {Breakfast}: Welsh Cakes

Don't be fooled by the photo.  These are not pancakes.  Not even close!  Biscuit?  You're getting closer.

These are, yet another, of our favorite breakfast goodies that was originally discovered when we had a 'Breakfast for Dinner' night.  I will admit that they are a bit of work, so they show up most often on weekends or as a birthday breakfast request.  It's probably a good thing because, despite my "don't be afraid of fat" mantra, I don't need to be downing these multiple times per week.

A tip or two.  I really (REALLY) dislike cutting butter into my flour mixture.  I dislike it enough to skip trying a new recipe if it requires that step.  Thank goodness I didn't let that hinder me the day I pulled this recipe out to try.  And while I love this recipe, I still dread that step.  So here is my tip/hint/secret.  I use my vegetable peeler.  Really.  I make sure my butter is really cold and then I peel it into the bowl that already has my dry ingredients mixed.  I hope that helps anyone else that may have otherwise skipped this recipe.

My other disclaimer is that these are so delicious served warm and fresh.  But if you let them sit on the counter too long (let's say, long enough to get the kids out the door and shower) they are not nearly as good.  So make sure you sit yourself down with your family as you make them and enjoy the results of your labor.  They really are worth it.

(recipe from Mel's Kitchen Cafe)
printable version

3 cups flour
1 cup  sugar
2 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. salt
1 cup butter, cut into pieces *see my tip above
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 egg and milk. Stir to form a soft dough. 

Divide the dough in half and working with one half at a time ( you may want to 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. 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. 

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