Title: English Griddle Potato Cakes
Categories: Bread Vegetable British
Yield: 1 Recipe

1 1/4	lb	Potatoes
1	oz	Melted butter
1/2	ts	Salt
4	oz	Flour
1	ts	Baking powder
OPTIONAL
1		Egg
WELSH STYLE
2	tb	Brown sugar
1	tb	Granulated sugar
TO GREASE GRIDDLE
		Suet, lard or bacon fat

Scrub, boil and peel the potatoes in the usual way (left over potatoes may be used, but newly cooked ones taste better). Weigh out a pound of them and mash thoroughly, or put through the coarse blade of a vegetable mill. Mix in the other ingredients quickly, using enough flour to make a coherent and not too sticky dough. Version 1 Roll out thinly and cut into saucer-sized rounds. Bake on a griddle greased with lard, beef suet or bacon fat and eat immediately, rolling the cakes like pancakes round little sticks of salty butter. Version 2 Roll out the dough to a 1/2" thickness and cut with a scone cutter. Cook on a griddle and eat with bacon, eggs and so on. They will need 15 minutes cooking time. Version 3 The Welsh manner Incorporate the sugars with the mixture. Roll out 1/2" thick and cut into rounds with the scone cutter. 15-20 minutes cooking time on the griddle, greased with suet or lard. Recipes Jane Grigson, "English Food" MMed IMH c/o Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 08 Feb 97 National Cooking Echo Ä

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