Serves: 4
Total Calories: 282
Prep time:
Cook time:
Total time:
Heat griddle on low. While griddle is preheating, grab your 2 1/2 inch biscuit cutter (or a glass) and mix the flour, sugar, baking powder and salt in a large bowl.
Add the shortening and using 2 knives or an pastry blender cut the shortening into the flour mixture. With your hands, rub the flour and shortening until the ingredients are the size of small peas then rapidly between your fingers until it is the consistency like salt. ( You may also ditch the large bowl and pastry cutter and use a food processor)
Stir in the raisins or currants together with the milk. Start with 2 T, then add a Tablespoon at a time until the mixture is just combined. Flour the counter lightly and roll out the dough to 1/3 inch thick. Use the cutter and cut out the rounds.
Cook 5-6 minutes a side till lightly browned. Turn over and cook the same 5-6 minutes. A toothpick inserted in the middle, should come out clean.
Transfer to a wire rack, and sprinkle with sugar.
This Welch Griddle Cakes recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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