This morning, I had a hankering for something bread-y and sweet. Nothing of the sort was found in the kitchen, so I tried to look for a quick recipe. I found a quick bread type recipe in my Wycliffe Cookbook for Welsh Griddle Cakes. I decided to add a bit of cinnamon and substitute raisins with dried cherries instead (leftover from Chocolate Cherry Rum Cheesecake from Trout Point Lodge near Halifax, Nova Scotia).
Rhys has a recipe for Welsh Griddle Cakes, too (I have not tried it, but since he’s Welsh, I figured it’s reliable), so you can try both to see which one you like! You can find the history for Welsh Griddle Cakes here. Quite interesting!
The result was delightful! I had something bread-y in less than 20 minutes! A recipe that was satisfying to the taste buds.
Welsh Cinnamon-Cherry Griddle Cakes
1 c. flour
1/4 c. sugar
1 t. baking powder
1/8 t. salt
Using a pastry cutter or fork:
1/4 c. butter, chilled/cold
1/4 c. dried cherries
1/4 t. cinnamon
2-4 T. evaporated milk, or enough to just make the dough come together
Form little balls and press into patties about 1/4-1/2 inch thick and grill on a well floured griddle until golden brown. Serve with butter and/or honey, or eat plain!