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Nutritional Values (per serving)
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 2 | ounces | Currants |
Currants
Currants, (pronounced - KUR-uhnts), most commonly sold in grocery stores as dried Zante currants, are tiny, dark-purple seedless raisins made from dried Black Corinth grapes rather than true bush currant...
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| 2 | ounces | Caster Sugar |
Caster Sugar
Caster Sugar, (pronounced - KAS-ter SHOO-ger), is a pure, unbleached white cane or beet sugar milled into tiny, uniform crystals that sit squarely between standard granulated sugar and powdery confectioners'...
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| 8 | ounces | Flour |
Flour
Flour (pronounced FLOU-er) is the undisputed foundation stone of the entire baking universe, acting as the magical white powder that binds your kitchen dreams together into fluffy realities. Milled from...
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| 3 | ounces | Butter |
Butter
Butter, (pronounced - BUH-tur), is the beloved king of the kitchen that makes everything taste ten times better. It is produced by churning fresh cream or milk until the solid...
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| 1 | large | Egg |
Egg
Egg, (pronounced - EG). Laid by hens, these versatile culinary essentials feature a nutrient-dense yellow yolk suspended in clear albumen protein within a protective calcium carbonate shell. Serving as the...
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| 1/2 | teaspoon | Baking Soda |
Baking Soda
Baking Soda, (pronounced - BAY-king SOH-duh). Long before industrial chemistry boxed this alkaline powerhouse in the nineteenth century, ancient Egyptians harvested raw natron deposits to purify and preserve. Pure sodium...
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| 2 | tablespoons | Milk |
Milk
Milk, (pronounced - milk), is the ultimate kitchen chameleon and the undisputed champion of the dairy aisle. Humans have been enjoying this creamy liquid since prehistoric times, turning it into...
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| 1 | pinch | Salt |
Salt
Salt (pronounced sawlt) is the absolute heartbeat of everyday home cooking, found on every single kitchen table across the globe. This fine, pre-ground table version is a pure mineral crystal...
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| Prep Time | Process Time | Overall Time |
|---|---|---|
| 20 Minutes | 10 Minutes | 30 minutes |
Directions:
Substitutions: For this recipe you can substitute raisins or dried cranberries for the currants.
1. Sift: Sift 8 ounces flour, 1/2 teaspoon baking soda, and 1 pinch salt together into a large mixing bowl.
2. Rub: Rub 3 ounces butter into the flour mixture using your fingertips until the texture looks like fine breadcrumbs.
3. Mix: Stir 2 ounces caster sugar and 2 ounces currants into the bowl so the fruit is evenly coated in flour.
4. Combine: Beat 1 large egg in a small cup and pour it into the flour and currant mixture.
5. Knead: Add 2 tablespoons milk gradually, mixing gently until the ingredients come together into a soft, pliable dough.
6. Roll: Turn the dough onto a lightly floured board and roll it out to an even 1/2 inch thickness, then cut into rounds.
7. Cook: Cook the dough rounds on a hot, lightly greased griddle over medium heat until both sides turn golden brown and the centers are cooked through.
8. Shelf Life: Store cooled griddle cakes in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
9. Dig In: Treat yourself to a warm, buttery bite straight off the griddle!
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Tested & True
Don't throw away those apple cores. They can be repurposed to create a delightful apple-infused water. Just slice up a few apples, cores included, and add them to a pitcher of ice water, in no time at all, you'll have a refreshing, flavorful drink to enjoy.
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