Author: BakeNQuilt.com adapted from King Arthur Flour
Recipe type: Breakfast
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
½ C (115g) 100% hydration sourdough starter
1 T granulated sugar mixed with 1 tsp. of cinnamon for topping, optional
In a mixing bowl, whisk the dry ingredients together (flour through nutmeg).
Cut in the butter until a evenly crumbly mixture is formed.
Mix in the chocolate chips and the dried cherries.
Mix together the starter and the eggs in a small bowl until combined.
Add the starter and egg mixture to the dry ingredients and stir with a fork until the dough is evenly moistened.
Turn the dough out onto a floured board, it will be sticky and soft. Divide it into two balls.
Roll each ball into a 9" (dinner plate sized) disk that is about ¼" thick. Wrap each disk well in plastic wrap.
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.
Preheat a griddle to 325F/163C or an ungreased skillet or griddle pan over low-medium heat.
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.
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.
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.
Recipe by BakeNQuilt at http://www.bakenquilt.com/2015/09/sourdough-welsh-cakes/