Welsh griddle cakes


3 1/2 c. flour
1 c. sugar
1 ½ t. baking powder
1/2 t. baking soda
1 t. salt
1 t. nutmeg
1 c. butter-flavored shortening
1 large egg
1/2 c. milk
1 t. vanilla
1 c. currants or raisins

Combine dry ingredients in mixing bowl. Cut in shortening until mixture resembles coarse meal. In a separate small bowl, lightly beat egg, blend in milk and vanilla. Add egg mixture to flour mixture; mix until just combined. Gently fold in currants or raisins until dough holds together. Roll out dough on a floured surface until it is 1/4-inch thick. Cut into 2 to 21/2-inch rounds with biscuit or cookie cutter. Set aside. Repeat until all of the dough has been used. Heat electric griddle to 350* F., or if cooking on top of the stove, until a drop of water “dances” across the surface. Very lightly oil the griddle if it does not have a nonstick surface. Cook cakes until bottoms are brown, about three minutes. Flip to brown the other side. Cakes may be flipped more than once to even out the colors. Cool on a wire rack. Can be stored for about one week in an air- tight container or several weeks when frozen. To freeze, place cakes on a large platter, cover and freeze until firm. Remove and stack for packaging into freezer bags. Makes about 24.

These sound great Kitchenwitch…sounds like a breaky dish for my family, tomorrow. Thanks!

B-man :wink: