A variation on soda bread, Welsh griddle cakes were a favourite of mine growing up. Over the years I’ve tweaked and adapted the recipe, which makes around 36 cakes.
Soak for several hours:
- 1 cup raisins
- 1/2 cup lime spiced rum (enough to cover raisins)
- 4 cups whole wheat flour (hard white winter wheat preferred, spelt and oat flour also work well)
- 1/3 cup sweetener
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1 cup butter
- 1 cup milk (along with raisins and rum)
Form small cakes approximately 2 inches across and 1/2 inch thick. Cook on a floured griddle over medium-low heat until brown and crusted on one side, then flip. If served hot, they should sound hollow when done. If refrigerated, I recommend cooking them slightly less.