Ayla’s preschool has a theme each month, and the theme for September was nutrition and food. They celebrated the completion of their nutrition-themed by having a multicultural potluck. Each child brought a “heritage dish” – something that represents a family tradition or heritage. It took me a while to think of what I could bring. There’s such a mix of cultural backgrounds in Ayla’s family, with relatives from Portugal, South Africa, England, Newfoundland, Scotland, and Wales, to name a few. I decided on Wales, where my father’s family originated, and made Welsh Cakes.
I don’t think I’ve actually ever made Welsh Cakes before, although I’ve eaten them many times at church teas and bake sales. They remind me of a cross between a pancake and a tea biscuit. They’re made with a sweet biscuit dough that you roll out and cut into circles, but instead of baking the biscuits, you cook them on a griddle like a pancake.
The kids were intrigued. They eyed the welsh cakes cooling on the rack and asked to try them right away while they were still hot. Ayla called them “pancake cookies” – I love that term! They really are like a pancake in soft cookie form.
It was a good thing I made a big batch, otherwise we wouldn’t have had enough Welsh Cakes for the preschool party with the way my family was devouring them. The recipe makes a lot of Welsh Cakes, but I think if I was making them just for our family, I would freeze half of them to use for packing in lunches as snacks. These are fantastic for school lunches – a perfect portable snack. Cole has even grabbed them on his way out the door in the morning. He’s never hungry when he first wakes up and tends to leave breakfast until the very last possible minute.
I used the recipe from All Recipes with a few alterations, like cutting out some of the sugar and adding a touch of nutmeg. I also didn’t have lard to I used all butter. They were delicious, and I’d definitely make them again…and again!