Bakestone Pancakes

Bakestone pancakes come from the Welsh tradition of cooking on a flat iron griddle (a bakestone or planc) right over the fire. Four pantry ingredients, one bowl, and a hot pan: that’s the whole game. Self-rising flour does double duty as both flour and leavener, so there’s no fiddling with separate baking powder and salt. Beat the egg into the flour and sugar, then gradually pour in milk until you get a smooth, pourable batter. The thickness is up to you. A thicker batter gives you taller, more cake-like rounds; a thinner one spreads into delicate, crepe-like discs. Cook over moderate heat (not blazing high) and watch for bubbles to form across the surface before you flip. That’s the signal the underside has set and gone golden. Wrap them in a clean tea towel as they come off the griddle to keep them soft. Serve warm with butter, honey or preserves.

Pro Tips

• Don’t overheat the bakestone or pan. Too hot and the outside scorches before the inside cooks through.
• Use a measuring cup or ladle for consistent pancake size and even cooking.
• Leftovers crisp up nicely under the grill the next day. Don’t try to soften them by reheating.
• The recipe note about rubbing in 1 oz butter is genuinely worth it for richer, more tender pancakes.

Variations

• Add six drops of lemon essence as the recipe suggests for a bright citrus version.
• Swap a tablespoon of the milk for buttermilk for a tangier flavor and lighter crumb.
• Stir a small handful of currants or raisins into the batter for a nod to traditional Welsh cakes.