Welsh pancakes with raisins and cinnamon (Welsh Cakes)

Name: Welsh pancakes with raisins and cinnamon (Welsh Cakes)
Cook time: 35 min
Total time: 35 min
Yield: 22
Ingredients: 225 g self-raising flour (alternatively 225 g flour and 7 g baking powder); 100 g Butter; 85 g Sugar; 1 TEASPOON Cinnamon; 50 g Sultanas; 1 egg (size M); 2 TABLESPOONS Milk; 3 TABLESPOONS Sunflower oil

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 22

225 g self-raising flour (alternatively 225 g flour and 7 g baking powder)
100 g Butter
85 g Sugar
1 TEASPOON Cinnamon
50 g Sultanas
1 egg (size M)
2 TABLESPOONS Milk
3 TABLESPOONS Sunflower oil

Directions

1
Put the flour in a bowl. Chop butter finely and add 75 g sugar, 1/2 tsp cinnamon, sultanas, egg and milk to the flour. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough
2
Roll out the dough on a lightly floured work surface to a thickness of approx. 1 cm and cut out a total of approx. 22 circles (6 cm Ø). Knead the dough again and cut out more circles until the dough is used up
3
Heat oil in portions in a large, coated pan. Fry the cakes in portions on each side at low heat for about 3 minutes until golden brown.
4
mix 10 g sugar with 1/2 teaspoon cinnamon and sprinkle over the cakes before serving
5
Tip: can be stored for approx. 1 week in an airtight sealed container