The online magazine
dedicated to the
discussion & revival
of British foodways.

NO.53
SUMMER2017

Pice Bach (griddle cakes)

Our Education Correspondent has described a number of Welsh griddle cakes in the lyrical; here is one of them.


Welsh Flag- 8 oz self raising flour

- a pinch of salt

- 1 teaspoon mixed spice

- 2 oz unsalted butter

- 2 oz lard

- 3 oz sugar

- 1 Tablespoon golden syrup

- 3 oz dried currants and raisins, mixed in any proportion or alone

- 1 egg, beaten


  1. Sift together the flour, salt and mixed spice. Rub the butter and lard into the mixture until it resembles breadcrumbs.
  2. Add the sugar, golden syrup and mixed fruit, and then the egg, to form the dough.
  3. Roll out the dough until it is about 1/4 inch thick and cut it into 2-inch rounds. You can mash together and roll the trimmings until you have used all of the dough.
  4. Film a hot griddle or heavy skillet with a little lard and fry the cakes over medium high heat until lightly browned on both sides, usually for about 3 minutes per side.
  5. If the cakes brown too quickly, reduce the heat to allow them enough time to cook through to the center. They should, however, form a crisp brown crust.
  6. Place the cakes on a rack to cool a little but serve them warm with butter and jam or honey.