Pice Bach (griddle cakes)
Our Education Correspondent has described a number of Welsh griddle cakes in the lyrical; here is one of them.
- 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
- Sift together the flour, salt and mixed spice. Rub the butter and lard into the mixture until it resembles breadcrumbs.
- Add the sugar, golden syrup and mixed fruit, and then the egg, to form the dough.
- 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.
- 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.
- 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.
- Place the cakes on a rack to cool a little but serve them warm with butter and jam or honey.