At some point in every renovation, time grinds to a halt. And for us, that would be last week.
Nothing happened. At least not structurally.
Over Easter I painted the kitchen — first with a soul-crushing, jail cell grey tinted primer and then with a deep garnet red. Outside, the daffodils bloomed, the mourning doves hatched chicks, my patio junk gathered more dust and comments. But inside, except for a splash of colour, things remained unchanged. You see, the contractor was off site doing carpentry work. And then got the flu.
And in the midst of all of this structural nothingness, the stove arrived.
It’s been here almost a week. Still in its box. I haven’t dared to so much as peak at it. I want to keep it dust-free and shiny as long as possible, before yanking it roughly into the blindingly messy reality of my life. So, instead of tearing into the box and running my hands over its stainless steel perfection, I wrapped my arms around the great cardboard cube and imagined upcoming meals. Breakfast fried on the built-in griddle, vegetables roasted at 400F in shallow the bottom oven while a chicken stew bubbled away in the larger oven at 325F.
I ache just thinking about it.
Meanwhile, my Blanche DuBois ways continue. Today the kindness of a stranger arrives in the form of a Welsh Griddle Cakes. My mother got the recipe from a book club friend I’ve never met. And picking up on my frustrated culinary vibes as only a mother can, she pulled out her griddle and made a big batch of these delightful old-fashioned treats.
Only she added candied ginger. Now, Mom claims this was merely to use up a bit left over from Christmas baking. But in my over-active fantasy life, I imagine this addition was done especially for me., her ginger addicted daughter. A girl can dream. Can’t she?
Ever heard of Welsh Cakes before? They’re new to me, but will be making an appearance once my stove is out of its box.
Welsh Griddle Cakes
Makes 4 to 5 dozen
- 3 cups sifted all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup sugar
- 1 tsp freshly ground nutmeg
- 1/4 tsp mace
- 1 cup butter
- 1 cup currants
- 3/4 cup candied ginger (optional)
- 2 eggs, beaten
- 6 tbsp milk
- Heat an ungreased griddle over low or set an electric frying pan to 250F.
- Sift flour, baking powder, baking soda, salt, sugar, nutmeg and mace together.
- Cut in the butter until it is crumbly.
- Add currants and candied ginger (if using).
- Whisk eggs into the milk and pour over dry ingredients. Mix to make a stiff dough. Divide dough in half.
- On a floured surface, roll the first half of dough to 1/4 inch thick. Cut into 2-inch wide rounds (or cut into squares). Repeat with second half.
- Cook cakes on the heated griddle for 8 to 10 minutes, turning half-way or when the cake is golden brown.
- Serve hot or cold. Store in an airtight container.
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{ 36 comments… read them below or add one }
What a nice mom! By the way, I finally remembered your frozen ginger trick and it was amazing! So easy, still so fragrant, and no shrivelled ginger in my fridge.
.-= Cheryl Arkison´s last blog ..Cardamom Ice Cream =-.
@Cheryl Arkison, my mom is great. And a good cook.
Glad you find the ginger trick handy. I can’t believe it took me more than 40 years to figure it out!
You’ve even got me pining away for your new stove with this post! It sure sounds amazing. Hang in there and keep the faith.
Meanwhile, what an interesting and delicious recipe! I’ve never heard of Welsh Griddle Cakes. How do you eat them? With butter and syrup? Just butter? Plain? (I’m hoping for butter!)
What a lovely mom you’ve got, Charmian!
.-= The Diva on a Diet´s last blog ..Saturday Shopping =-.
@The Diva on a Diet, I hope the stove doesn’t disappoint. I’m building it up so much…
The Welsh Griddle Cakes can be eaten plain. So can cardboard. But I firmly urge you to eat them with butter, or butter and jam, or butter and marmalade. They’re finger food, so I’m not sure the syrup would work, but go for it!! Just keep a napkin handy.
I think I got jealous looking at the box. Then you shared a recipe and I got over it…
Mmmm.
@Barb, thanks for the laugh. The box still sits and taunts me. The griddle cakes are long gone and we’re on batch #2! Thank heavens for Mom’s stove!
I so identify with this post, as I am currently convinced that I am *never* going to find a house and will be living in this furnished hotel apartment for the rest of my life, with no access to my kitchen stuff. But I’m sure one day we’ll both be in fully functional kitchens again, right? Right?
.-= Nancy´s last blog ..Real food =-.
@Nancy, RIGHT! Absolutely. 100%. We will BOTH have functioning kitchens very soon. I can just feel it.
In the meantime, hang tough. Your kitchen stuff wants you back as much as you want it. Remember, what would it be without you? Nothing!
You are torturing me! First, I read your description of your oh so dreamy oven, then only got a teaser photo of the cardboard box! Then you tempt my rather hungry stomach with what seems to be a perfect middle-of-the-night term paper marking snack. Ergh!
I have frozen homemade crumpets hiding away somewhere in the frost-bitten depths of my freezer. Fresh, toasty warm with ginger and currants sounds much better.
@Amy P, the beauty of these is you can make them on any stove. You can just use a teflon frying pan if you don’t have a griddle.
And I’m jealous of your homemade crumpets. I love crumpets but have never made them before. I’ll flag this idea for the new oven! We can then compare notes.
@Charmian Christie, I have crumpet rings if you wish to borrow. Just don’t compare yours to my freezer burned beasties.
@Amy Proulx, you have crumpet rings? Oh…. I’m sooo tempted. I adore crumpets. Maybe we can get together when your schedule clears and make some. Ohhh. Crumpets!!! (Anything that good needs 3 exclamation marks.)
I’ve never had, nor heard of, welsh griddle cakes, so I’m thrilled to be schooled. I do see you use a cup of currants. I’m on a currant kick lately and even wrote a whole old to them on iVillage because so few people celebrate this small lowly tidbit of a fruit. On behalf of currants everywhere, thanks for showing them some love.
Now if only currants had magical powers and could accelerate the speed of your renovation…
.-= Cheryl´s last blog ..Homecoming =-.
@Cheryl, I’ll have to read your current post. I have become quite fond them as a result of this recipe.
The contractor is over his ailment (he now thinks it have been food poisoning!) and we are back on track. If these griddle cakes are holding the cosmic thread of my life together, I’ll be happy to make them everyday!
The grandmother of a very dear friend of mine, and directly from Wales, passed on her recipe for what she called Teschian Flats, nearly exact to what your mother gave you Charmian . My own mother always made them for Christmas and we loved them. Now why the heck don’t I whip them up myself? Thanks for reminding me of how delicious they are AND probably even better with ginger!
@Judith Rutty Godfrey, I love the name Teschian Flats. Perhaps I’ll rename these. I’d be very curious to see how the recipes compare. My guess is this sort of thing was a staple long ago. Glad you rediscovered them here.
I so love Welsh griddle cakes & yours turned out beautifully!
Lovely,…mmmm!
Good luck with the renovations!!
.-= Sophie´s last blog ..Wraps with tuna, oyster mushrooms, apple & tomatoes =-.
@Sophie, thanks! Is your recipe similar to these? Just curious since you are already acquainted with the biscuit.
I’ve never tried Welsh Griddle Cakes, but they look delicious! Best of luck with the rest of your renos
@Tara, thanks. The reno inches along.
I’d never tried them (or heard of them) before my mom made them. These will now make regular appearances in my house for when friends drop by for tea.
I love Welsh Cakes: they were the first thing I ever made for my blog, and therefore will always be special! As a fellow ginger addict I love the idea of adding ginger, and will definitely remember this next time.
.-= Lucy´s last blog ..Jam Doughnut Muffins =-.
@Lucy, Welsh cakes were your first recipe? How lovely! I see you made yours in triangles. Love that shape for biscuits. I’ll keep that in mind for the next batch.
Keep baking!
What is the texture of these little beauties? Are they crumbly like a scone, or something closer to a pancake?
I’m an athlete, and usually make pancakes as a pre-game meal, but am thinking these might work if they are the right texture and can travel in ziplock bag well.
Thank you!
@GretaGrace, good question. These would travel quite well. They are a bit firmer than a scone but not soft and floppy like a pancake. Imagine making a very flat scone — that would be the texture of a griddle cake.
Hope this helps.
keep the faith baby! Time will pass and that new oven will be working overtime!
After looking at the recipe, these griddle cakes sound like some kind of pancake thing? Like GretaGrace, I’m curious about the texture. From the picture I thought they would be like crumpets or English muffins. We need more info!
@Dana McCauley, they aren’t as rubbery as crumpets and don’t have the bread-like texture of English muffins. The best description is a firm textured, very flat scone.
Clearly, I must do more research for an acceptable description. Guess I’ll just have to make more griddle cakes.
SO JEALOUS! About the new stove. I guess I could make myself some Welsh griddle cakes. Fab idea!
.-= Julie´s last blog ..Red Lentil & Sweet Potato Curry with Spinach =-.
@Julie, don’t be jealous yet. The old stove was a clunker and the new stove is in a box in the middle of the kitchen. It’s in the way and acting as a shelf for all sorts of small tools and bits of molding.
Hello my dear!
I have been using this recipe before. Here is the link:
http://www.welshgriddles.co.uk/welsh_cakes.htm
It is a bit different but quite the same! You added ginger etc to it but I do think that your recipe is more different & special in taste & flavours! I do!
.-= Sophie´s last blog ..Spinach & ricotta filled large mushrooms topped with Parmesan cheese =-.
@Sophie, thanks for the link. Interesting how these recipes evolve and get passed around. Love how their recipe calls for “spice”. Thanks for taking the time to post a link.
Your welsh griddles really deserves a try…I think kids will love a new way to enjoy snack time. These cakes can be a great substitute for the typical pancakes.
You had me at crystallized ginger, I’m game whenever a recipe calls for that. These sounds kind of like griddle scones. I’m thinking they might be good with those sour cherries I just dried from the garden.
Sour cherries sound wonderful. The recipe is fairly flexible, so go for it. I’m envious that you grow cherries (and dry them). We had a cherry tree once, but the birds were the only ones who benefited from it.
I just heard of these for the first time tonight and thought I’d do some searching. The Ginger in these sounds lovely!
My Great Grandma used to make Welsh cakes! We grew up on them, and the recipe has been handed down through generations. I love that people are learning what they are! We usually have raisins in them, and we find that they are even better after sitting in an airtight container for a couple of days. After reading this, I think I’ll make some tonite!
Thanks for taking the time to comment. Around here, the Welsh cakes don’t last long, but it’s good to know they are better after a couple of days. That might slow me down.
Enjoy your griddle cakes.
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