Delicious little griddle cakes that are easy to make with handy pantry ingredients.
225g self-raising flour
110g butter (or margarine)
50g caster sugar
1 medium free-range egg
2 tablespoons milk
butter or oil (for greasing)
The baking griddle should be well-greased and then heated until a little water sprinkled on the surface skips about in balls, evaporating. A frying pan makes a good substitute, but make sure it is a heavy based pan for even and good heat retention.
Mix flour and salt together, rub in butter/margarine, then stir in sugar and currants. Mix to a fairly stiff dough with the egg and milk.
Roll out about 5 mm (¼ inch) in thickness and cut into rounds, or as I have done, stamp out heart shapes with a biscuit cutter, re-roll the trimmings to make more griddle cakes.
Cook on a moderately hot greased griddle for about 3 minutes on each side. Remove from the pan and dust with caster sugar while still warm. Serve buttered, hot or cold.