Sourdough Welsh Cakes

Sourdough Welsh Cakes |

Sourdough Surprises this month challenged us to make griddle cakes with our starters.  This was a fairly wide-open category and I could have made English Muffins or Crumpets, both of which I enjoy.  However the description of a Welsh Cake caught my fancy – it was described as a soft and tender cross between a muffin, a pancake and a biscuit.  Basically, they are a slack dough cooked on a griddle but the finished texture is a lot like a scone or biscuit but sweet like a muffin.  How could I not try that?

Welsh Cakes are often studded with dried fruit (typically currants) and can be eaten plain or spread with jam or sprinkled with cinnamon sugar.  I decided to go the dried fruit route, finely chopping some sour cherries and adding in some mini chocolate chips for good measure and then sprinkled the finished cakes with cinnamon sugar.  Since the traditional leavening is baking powder, I simply used some discard starter in the batter in place of some of the milk and flour.  We are now in love with Welsh Cakes!  They were much easier to make than pancakes but cooked up just as quickly.  I won’t tell you how many we ate the first day as it’s kind of embarrassing.  I do wish that the sourdough taste came through a little better so I think next time I would let the dough rest overnight in the refrigerator to try to develop more flavor.

Sourdough Welsh Cakes
Recipe type: Breakfast
Cuisine: Welsh
Prep time: 
Cook time: 
Total time: 
Serves: 40
A tender and sweet biscuit-like dough cooked on a griddle like a pancake and sprinkled with cinnamon sugar
  • 2¾ Cups (304g) unbleached all-purpose flour
  • 1 Cup (198g) granulated sugar
  • 2 tsp. (8g) baking powder
  • 2 Tbsp. 18g Dry Milk Powder
  • ¾ tsp (5g) salt
  • ½ tsp. ground nutmeg
  • 1 C (2 sticks/227g) cold butter, diced
  • ½ C (71g) dried cherries, finely chopped
  • ¼ Cup (40g) mini chocolate chips
  • 2 eggs
  • ½ C (115g) 100% hydration sourdough starter
  • 1 T granulated sugar mixed with 1 tsp. of cinnamon for topping, optional
  1. In a mixing bowl, whisk the dry ingredients together (flour through nutmeg).
  2. Cut in the butter until a evenly crumbly mixture is formed.
  3. Mix in the chocolate chips and the dried cherries.
  4. Mix together the starter and the eggs in a small bowl until combined.
  5. Add the starter and egg mixture to the dry ingredients and stir with a fork until the dough is evenly moistened.
  6. Turn the dough out onto a floured board, it will be sticky and soft. Divide it into two balls.
  7. Roll each ball into a 9" (dinner plate sized) disk that is about ¼" thick. Wrap each disk well in plastic wrap.
  8. You can use one of the disks right away while the other chills, but I found it easier to work with when I chilled both disks for several hours. I was also hoping to develop more sourdough flavor that way.
  9. Preheat a griddle to 325F/163C or an ungreased skillet or griddle pan over low-medium heat.
  10. Cut one 2" circle out of the dough with a biscuit cutter. Cook one biscuit by itself on the griddle first to make sure the temperature is correct. It should cook to light golden brown on the first side in 2½ minutes, flip it and finish cooking on the other side in another 2½ minutes. If they brown too quickly or not quickly enough, adjust the temperature of your pan.
  11. Working in batches, cut out and cook the remaining dough. Keep the disk you're not working with in the refrigerator until needed as it warms up quickly. Re-roll your scrapes to cut more cakes.
  12. Remove the cakes to a rack to cool and then sprinkle with cinnamon sugar if desire.
I would add more mini chocolate chips and cherries next time.


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