Clonbrock Breakfast Griddle Cakes

12:50 pm on 9 July 2007

In Ireland recently I ate superb locally produced food – cheese, smoked seafood, game and home baking, among other things. 

Rhubarb featured on just about every table at the country homes I stayed in and on most of the restaurant menus. The griddle cakes are so delicious and fortunately very easy to make.

George and Susie Gossip own Ballinderry Park, a beautiful Georgian country house not far from Galway. These griddle cakes are an old family recipe acquired in the 1830’s from the Aaron Islands. They make perfect winter breakfast food.

Ingredients

  • 225 grams wholemeal flour
  • 1 teaspoon salt
  • 3 tablespoons (45 grams) butter
  • buttermilk

Method

Rub the butter into the flour and salt. Add enough buttermilk to form a soft dough, similar in consistency to a scone dough.

Roll the dough out on a floured bench 1.5 to 2 cm thick and cut into squares or triangles. 

Heat a heavy frying pan or the flat side of a griddle to a medium heat. Grease with a little butter and gently fry the griddle cakes until cooked through and nicely golden on both sides.

Serve hot with butter and jam.

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