Clonbrock Breakfast Griddle Cakes
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.
- 225 grams wholemeal flour
- 1 teaspoon salt
- 3 tablespoons (45 grams) butter
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.