Welsh Griddle Cakes

At some point in every renovation, time grinds to a halt. And for us, that would be last week.

Nothing happened. At least not structurally.

Over Easter I painted the kitchen  — first with a soul-crushing, jail cell grey tinted primer and then with a deep garnet red. Outside, the daffodils bloomed, the mourning doves hatched chicks, my patio junk gathered more dust and comments. But inside, except for a splash of colour, things remained unchanged. You see, the contractor was off site doing carpentry work. And then got the flu.

And in the midst of all of this structural nothingness, the stove arrived.

It’s been here almost a week. Still in its box. I haven’t dared to so much as peak at it. I want to keep it dust-free and shiny as long as possible, before yanking it roughly into the blindingly messy reality of my life. So, instead of tearing into the box and running my hands over its stainless steel perfection, I wrapped my arms around the great cardboard cube and imagined upcoming meals. Breakfast fried on the built-in griddle, vegetables roasted at 400F in shallow the bottom oven while a chicken stew bubbled away in the larger oven at 325F.

I ache just thinking about it.

Meanwhile, my Blanche DuBois ways continue. Today the kindness of a stranger arrives in the form of a Welsh Griddle Cakes. My  mother got the recipe from a book club friend I’ve never met. And picking up on my frustrated culinary vibes as only a mother can, she pulled out her griddle and made a big batch of these delightful old-fashioned treats.

Only she added candied ginger. Now, Mom claims this was merely to use up a bit left over from Christmas baking.  But in my over-active fantasy life, I imagine this addition was done especially for me., her ginger addicted daughter. A girl can dream. Can’t she?

Ever heard of Welsh Cakes before? They’re new to me, but will be making an appearance once my stove is out of its box.

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Welsh Griddle Cakes

Makes 4 to 5 dozen

• 3 cups sifted all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 cup sugar
• 1 tsp freshly ground nutmeg
• 1/4 tsp mace
• 1 cup butter
• 1 cup currants
• 3/4 cup candied ginger (optional)
• 2 eggs, beaten
• 6 tbsp milk

1. Heat an ungreased griddle over low or set an electric frying pan to 250F.
2. Sift flour, baking powder, baking soda, salt, sugar, nutmeg and mace together.
3. Cut in the butter until it is crumbly.
4. Add currants and candied ginger (if using).
5. Whisk eggs into the milk and pour over dry ingredients. Mix to make a stiff dough. Divide dough in half.
6. On a floured surface, roll the first half of dough to 1/4 inch thick. Cut into 2-inch wide rounds (or cut into squares). Repeat with second half.
7. Cook cakes on the heated griddle for 8 to 10 minutes, turning half-way or when the cake is golden brown.
8. Serve hot or cold. Store in an airtight container.

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