Welsh Breakfast Cakes

 

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I am always looking for new ideas to use at my bed and breakfast (Lasting Impressions B&B). The other day I was looking through some of my cookbooks when I came across this one for Welsh Breakfast Cakes. It was in the “King Arthur Flour Baker’s Companion Cookbook.” I had never heard of them before so I thought I would try it out by cutting the recipe in half – well, when I took the first bite of one of the finished cakes I knew I had made a mistake and should have made the full recipe. I still had too many for one meal so I froze the left-over ones on a cookie sheet and then used my Foodsaver to seal a couple in each bag and put them back in the freezer so I could pop them in the toaster when I wanted a quick breakfast or snack. I tried one with some Buttermilk Syrup and I thought it made them too sweet; then I put a steamed egg on top of one and also ate one without anything. The last two are my favorites. They are crispy on the outside and soft on the inside and the flavor is outstanding!

Welsh Breakfast Cakes
Before I make anything I make sure I have all the ingredients. I hate getting part-way through a recipe and realizing that I have to run to the grocery store because I’m missing one (or two) of the ingredients. Thank goodness I only live two blocks away from one but I’m betting some of you live further than that. The next step is to fill the sink with hot/soapy water so I can clean as I go. I also try to have a wet dish cloth next to me so I can wipe up any spills and it also helps keep my hands clean as I’m cooking.

Welsh Breakfast Cakes

Welsh Breakfast Cakes
12 3/4 ounces (about 3 cups) all-purpose flour
It is always best to weigh your ingredients instead of measuring as you end up with more accurate measurements.
Welsh Breakfast Cakes
7 ounces (about 1 cup) sugar
Welsh Breakfast Cakes
2 teaspoons baking powder
Welsh Breakfast Cakes
1/2 teaspoon nutmeg (I use a nutmeg grater and whole nutmeg to grate my own nutmeg. The smell is fantastic as well as the taste.)
welsh-breakfast-cakes6
1/4 teaspoon salt

welsh-breakfast-cakes8

1 cup butter – cut into pieces (I use a cheese cutter to cut the butter into even cubes.) By cutting the butter in even pieces it makes it easier to incorporate it into the flour mixture.
welsh-breakfast-cakes9
2 eggs – beaten with enough milk to yield 3/4 cup liquid
welsh-breakfast-cakes10
In a medium sized mixing bowl, sift together the flour, sugar, baking powder, nutmeg and salt.


Cut in the butter, using a pastry blender, until the mixture has a coarse consistency. I like a pastry blender that has a thumb rest as it is easier to control.

WElsh Breakfast Cakes

(At this point you can cover the two individual containers and place in the refrigerator overnight or until later if you are going to have breakfast for dinner.)
Add the egg and milk mixture to the dry ingredients.

Welsh Breakfast Cakes
Stir to form a soft dough. This dough reminds me of scone dough. It appears crumbly, but when dumped out on a pastry mat and pushed together it forms a very nice ball.

Welsh Breakfast Cakes
Divide the dough in half and working with one half at a time (keep the other refrigerated, especially if your kitchen is warm), roll the dough into a square 1/4-inch thick, 10-inch square.

Welsh Breakfast Cakes
Using a bench scraper cut into squares. I tried cutting mine into 2.5-inch squares and also 5-inch squares. The larger ones are harder to flip. I liked the smaller ones as you can pick them up with your fingers. You can also use a 3″ biscuit cutter to make round cakes but then you have to reroll the dough. Either way – they taste the same.

Welch Breakfast Cakes
Heat an ungreased skillet or griddle over medium heat (on my electric griddle I preheated to 325 degrees).
Fry the cakes for 2-3 minutes on the first side and an additional 1 1/2 – 2 minutes on the second, or until both sides are golden brown. You will have to adjust the heat and time so that the outside is golden brown and the inside is completely done.
Repeat with the remaining dough.
Keep the cakes warm in a 200 degree oven until ready to serve.

Welsh Breakfast Cakes

Like I said – I like my Welsh Breakfast Cakes plain and with an egg on top.
Optional: You may add 4 oz. of dried fruit to the dough before cooking if you would like. I suppose you could even add chocolate chips to the dough – although I have never tried it.)

5.0 from 1 reviews
Welsh Breakfast Cakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 32 small
Ingredients
  • 12 3/4 ounces (about 3 cups) all-purpose flour
  • 7 ounces (about 1 cup) sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup butter - cut into pieces
  • 2 eggs - beaten with enough milk to yield 3/4 cup liquid
Instructions
  1. In a medium sized mixing bowl, sift together the flour, sugar, baking powder, nutmeg and salt.
  2. Cut in the butter, using a pastry blender, until the mixture has a coarse consistency. I like a pastry blender that has a thumb rest as it is easier to control.
  3. (At this point you can cover the two individual containers and place in the refrigerator overnight or until later if you are going to have breakfast for dinner.)
  4. Add the egg and milk mixture.
  5. Stir to form a soft dough. This dough reminds me of scone dough. It appears crumbly, but when dumped out on a pastry mat and pushed together it forms a very nice ball.
  6. Divide the dough in half and working with one half at a time (keep the other refrigerated, especially if your kitchen is warm), roll the dough into a square 1/4-inch thick, 10-inch square.
  7. Using a bench scraper cut into squares. I tried cutting mine into 2.5-inch squares and also 5-inch squares. The larger ones are harder to flip. I liked the smaller ones as you can pick them up with your fingers.
  8. Heat an ungreased skillet or griddle over medium heat (on my electric griddle I preheated to 325 degrees).
  9. Fry the cakes for 2-3 minutes on the first side and an additional 1 1/2 - 2 minutes on the second, or until both sides are golden brown. You will have to adjust the heat so that the outside is golden brown and the inside is completely done.
  10. Repeat with the remaining dough.
  11. Keep the cakes warm in a 200 degree oven until ready to serve.

 

 

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2 thoughts on “Welsh Breakfast Cakes”

  1. Very nicely done, Carol. The high quality photos add quite a bit to the overall presentation. Those breakfast cakes look delicious. I will give the recipe a try. Hope you are having a great fall season, Best from Linn

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