Pice Bach (Welsh Cakes)

Pice Bach are the traditional Welsh tea-time treat: small, round, currant-studded cakes cooked on a hot griddle rather than in an oven. Think of them as a cross between a scone and a pancake. Tender and slightly cakey inside, with a thin crisp crust where they kissed the hot griddle.

The combination of margarine and lard is doing important work here. The lard contributes flakiness and that traditional bakery flavor that British and Welsh recipes lean on. Margarine softens the dough and keeps the cakes tender. Using all butter is fine but the texture changes slightly.

Mixed spice is the British baking blend you’ll want for authenticity. It’s similar to American pumpkin pie spice but typically lighter on the cinnamon and includes coriander seed. If you can’t find it, mix cinnamon, nutmeg, allspice and a pinch of clove.

A hot griddle is the key. Cold pan and the cakes bake dry and pale. Smoking-hot pan and they burn before the inside cooks. Medium-high heat with a light film of butter or fat is the sweet spot.

Pro Tips

• Roll the dough exactly ¼ inch thick. Thicker and the centers stay raw. Thinner and the cakes crisp up like cookies.
• Test the griddle temperature with a pinch of flour. It should sizzle and brown in about 30 seconds.
• Toss the currants in a teaspoon of flour before adding to the dough. They distribute evenly instead of sinking.
• Welsh cakes are traditionally served warm, dusted with caster sugar or split and spread with butter and jam.

Variations

• Swap currants for raisins, dried blueberries, or chopped candied peel.
• Add 1 teaspoon of grated lemon zest for brightness.
• Try a pinch of cardamom instead of mixed spice for a Scandinavian twist.