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Home / Breakfast and Brunch Recipes / Welsh Cakes that are Full of Spice

April 18, 2016

Welsh Cakes that are Full of Spice

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Make these Welsh Cakes with an easy to follow recipe. Think of a mini pancake or flat circular scone, packed with spices and sultanas/raisins, and dusted with caster sugar. You’ll love these Welsh Breakfast Cakes.

Welsh Breakfast Cakes | The Worktop

One of the best parts of living in the London is the sheer number of places that we can go for high tea. It’s such a fun British tradition. But it doesn’t really start until about 2 PM, and sometimes I just cannot wait until the afternoon.

I first had these Welsh Cakes served on a three tier cake stand during high tea. Since then, I’ve discovered that I love them during the mornings for breakfast.

Welsh Breakfast Cakes - Easy Recipe | The Worktop

I like to think of these Welsh Breakfast Cakes as finger food pancakes in form. But even better — with the rich butteriness that normally comes with a scone.

Welsh Cakes have the best attributes of both a pancake and a scone

They look adorable, and can be picked up with one hand and eaten in three dainty bites. For a special brunch, we love these Welsh Breakfast Cakes.

Welsh Cakes - Ingredients | The Worktop

Griddle Welsh Cake History

But if you aren’t familiar with griddle Welsh Cakes, you may wonder what exactly makes a Welsh Cake a Welsh Cake. How is a Welsh Cake different from a pancake, and what is the best way to eat a Welsh Cake?

Welsh Cakes originated in Wales in the late 1800’s and are also known as bakestones or griddle scones because they are made on a griddle.

Think of a mini pancake or flat circular scone with sultanas/raisins, and dusted with caster sugar.

Indulge at breakfast with this Welsh Cake recipe

Unlike a pancake though, Welsh Breakfast Cakes are buttery and a bit brittle in texture. You should be able to break them in half with the slightest pressure, so you can pick up and eat these with your hands.

Welsh Cake Recipe | The Worktop

These little griddle Welsh Cakes can be enjoyed plain by themselves, unlike a British scone, which is usually paired with a jam or clotted cream.

Unlike a pancake, these Welsh Breakfast Cakes need no additional maple syrup or topping. Each bite should be filled with just enough sultanas, sweetness and spices.

These Welsh Breakfast Cakes are delicious served on their own with no additional toppings

That being said, there is no hard rule how to eat Welsh Breakfast Cakes. You definitely can eat them with some kind of spread if you prefer.

A thin spread of butter does wonder for these griddle Welsh Cakes. If you have a sweet tooth, you can dip them in maple syrup to give them a more traditional breakfast taste.

Griddle Welsh Cakes | The Worktop

If you’re like me and too impatient to wait until the afternoon for high tea, don’t be shy and enjoy these little Welsh Breakfast Cakes with your morning cup of tea or coffee. Go ahead, treat yourself!

Welsh Breakfast Cakes are perfect with a cup of coffee

And if this post hasn’t convinced you to make these griddle Welsh Cakes, here are 18 Reasons Why Welsh Cakes are Literally The Best Food in The Whole Entire World by BuzzFeed.

Welsh Breakfast Cake Recipe | The Worktop
Enjoy Welsh Cakes with a cup of tea. Perfect for the morning or as an afternoon snack. These little pancakes are easy and quick to make on the griddle | The Worktop

Griddle Welsh Cakes

4.57 from 16 votes
Print Recipe
Serves: 12 welsh cakes
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Make these Welsh Cakes with an easy to follow recipe. Think of a mini pancake or flat circular scone, packed with spices and sultanas/raisins, and dusted with caster sugar. You’ll love these Welsh Breakfast Cakes.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 cup caster sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon mixed spice
  • 1 pinch salt
  • 1/2 cup unsalted butter – chilled and cubed
  • 1/4 cup currants
  • 1 medium egg
  • 2 tablespoons whole milk (plus extra, as needed)
  • caster sugar (for sprinkling on top)
US Customary – Metric

Instructions

  • In a large bowl, sift the flour, sugar, baking powder, mixed spice and salt. Cut in the butter using a pastry blender. You can also use your fingers to rub the butter in, until you get a fine bread crumb consistency. Be careful not to rub the butter too much and melt it. Toss in the currants.
  • In a small bowl, beat the egg and milk together.
  • Using a fork, mix the egg mixture into the flour mixture, until just mixed. Use your hands to finish mixing the dough together. It should be short, so don’t over mix. The dough should be wet, but not too sticky to handle. Add in more milk as needed.
  • Heat a cast-iron skillet on medium to medium-low heat with a little bit of oil.
  • Pour the dough out onto a lightly floured silicon mat. Using a lightly floured rolling pin, roll the dough out until about 1-cm thick. Using a 7-cm diameter cookie cutter, cut out as many rounds as you can. Combine the remaining dough together, and roll it out again until about 1-cm thick. Cut out as many rounds as you can. Repeat as necessary, but note that with each successive rolling and cutting, the pastry may get over mixed.
  • Once the cast-iron skillet is ready, cook each side of the welsh cakes for 4 minutes. Adjust the heat as needed so that the welsh cake becomes a golden brown with 4 minutes on each side (I switched my induction hob between heat levels 4/9 and 5/9).
  • Transfer to a cooling rack and sprinkle them with caster sugar.
Course: Breads and Muffins, Pancakes and Waffles
Cuisine: British
Keyword: Welsh Breakfast Cakes
Special Diet: Vegetarian
Author: The Worktop
Cal : 156kcal
Note: Nutrition information is a rough estimate.
Tried this recipe?If you loved making this recipe I would appreciate it so much if you would give this recipe a star review! I’d love to see it too – snap a picture of your finished dish and share it with me on Instagram using #theworktop and tagging me @theworktop.

Made these Welsh Breakfast Cakes? Pair it with this easy blueberry jam with chia seeds!

Blueberry Chia Seed Jam - Easy Recipe | The Worktop

By Tina Jui
Last updated: March 7, 2021
Filed Under: Breads and Muffins, Breakfast and Brunch Recipes, Brunch Recipes for Mother's Day, Collections, Cooking Style, Easter Breakfast Recipes, Lifestyle, Make Ahead, Pancake Recipes, Pancakes and Waffles, Quick and Easy Breakfasts, Quick and Easy Brunches, Seasonal, Stove Top, VegetarianTags: British, dried fruits, grab 'n go

About Tina Jui

A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Originally from California, she now lives in London. Read more about Tina Jui or drop an email to say hi.

Reader Interactions

Comments

  1. mary says

    March 1, 2021 at 6:42 pm

    what is “mixed spice” anyway?

    Reply
    • Tina Jui says

      March 7, 2021 at 1:30 pm

      It’s a blend of spices that’s commonly used in British baked goods – here it is

      Reply
  2. Vanessa says

    October 31, 2020 at 7:37 pm

    Thanks for sharing! Do they keep long?

    Reply
  3. Suzanne says

    October 31, 2020 at 7:36 pm

    These look so good! What a fun way to have something a little different for tea time!

    Reply
    • Helen smith says

      February 21, 2021 at 9:02 pm

      I am in USA my daughter always asks me to make her some welsh cakes but I cannot find the spices Thankyou

      Reply
      • Rizza says

        March 12, 2021 at 8:41 am

        5 stars
        You can make your own mixed spice. Google it and you probably have all the ing. available. v

        Reply
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