Weish Cakes

By norsegal8

These cakes are a cross between a pancake and a baking powder biscuit, but mush richer and sweeter. Sturdy enough to be eaten out of hand, they can be served plain, sprinkled with sugar or spread with butter and gilded with sugar or jam. In addition, they are excellent the next day, warmed in the toaster, as you would warm toaster cakes.

Ingredients

• 3 cups unbleached all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup butter, cut into pieces
• 3/4 cup currants*
• 2 eggs beaten with enough milk to yield 3/4 cup liquid
• Because the cakes are so thin, it's important to use currants rather than raisins. Raisins are too big.

Preparation

Step 1

1. In a medium-sized mixing bowl, sift together the flour, sugar, baking powder, nutmeg and salt. Cut int the butter until the mixture is a coarse, even consistency. Add the currants, then add the egg and milk. Stir until the mixture forms a soft dough.

2. Divide the dough in half, and, working with one half at a time (keep the other half covered and refrigerated), roll the dough into a circle 1/4 inch thick. Use a biscuit cutter or other small round cutter, cut circles of dough.

3. Heat and ungreased skillet over medium heat (an electric fry pan set at 325 degrees). Fry the cakes for about 2 minutes on the first side, and an additional 1 1/2 minutes on the second, or until both sides are golden brown. As with pancakes, you will have to adjust the temperature if you find that the cakes are browned on the outside before being done in the middle. Repeat with the remaining dough. Keep the cakes in a 200 degree oven until ready to serve. Sprinkle with granulated sugar or cinnamon-sugar, if desired.