Pice Bach
Pice Bach Recipe from Wales | Ingredients: flour, baking powder, nutmeg, cinnamon, margarine, bacon fat, sugar, raisins, eggs, milk
Introduction
Pice Bach is a traditional Welsh recipe that dates back many years. This delicious treat is a type of griddle cake that is perfect for breakfast or as a snack with a cup of tea. The combination of spices, raisins, and bacon fat gives Pice Bach a unique and savory flavor that is sure to please your taste buds.
History
Pice Bach has been a popular dish in Wales for generations. The name "Pice Bach" translates to "little cakes" in English, which perfectly describes these small, round griddle cakes. Originally, Pice Bach was made using leftover bacon fat from cooking, making it a thrifty and delicious treat for families.
Ingredients
How to prepare
- Sift the flour, baking powder, nutmeg, and cinnamon.
- Rub in the margarine and bacon fat, then add the sugar and raisins.
- Whisk the eggs and pour into the mixture, stirring well.
- Add enough milk to make a stiff dough, and roll out onto a floured board (about 0.25" thick).
- Cut the dough into 2" rounds using a glass or a cookie cutter.
- Bake the rounds in a hot, lightly greased frying pan until they are golden brown (about 4 minutes on each side).
Variations
- Add chopped nuts or dried fruit for extra texture and flavor.
- Substitute the bacon fat with butter for a lighter version of Pice Bach.
Cooking Tips & Tricks
Make sure to sift the dry ingredients to ensure a light and fluffy texture.
- Be careful not to overmix the dough, as this can result in tough griddle cakes.
- Use a hot frying pan to ensure that the Pice Bach cooks evenly and develops a nice golden brown color.
Serving Suggestions
Pice Bach is best enjoyed warm with a dollop of butter or a drizzle of honey. Serve alongside a cup of tea or coffee for a delightful treat.
Cooking Techniques
Pice Bach is cooked on a hot griddle or frying pan, similar to pancakes. Make sure to cook the griddle cakes on medium-high heat to ensure they cook through evenly.
Ingredient Substitutions
If you don't have bacon fat, you can substitute it with butter or vegetable shortening.
Make Ahead Tips
Pice Bach can be made ahead of time and stored in an airtight container for up to 3 days. Reheat in a toaster or oven before serving.
Presentation Ideas
Serve Pice Bach on a decorative plate with a dusting of powdered sugar for a beautiful presentation.
Pairing Recommendations
Pice Bach pairs well with a hot cup of tea or coffee. Enjoy as a snack or light breakfast.
Storage and Reheating Instructions
Store leftover Pice Bach in an airtight container at room temperature for up to 3 days. Reheat in a toaster or oven before serving.
Nutrition Information
Calories per serving
Each serving of Pice Bach contains approximately 250 calories.
Carbohydrates
Each serving of Pice Bach contains approximately 30g of carbohydrates.
Fats
Each serving of Pice Bach contains approximately 15g of fats.
Proteins
Each serving of Pice Bach contains approximately 5g of proteins.
Vitamins and minerals
Pice Bach is a good source of iron and calcium.
Alergens
Pice Bach contains gluten, eggs, and dairy.
Summary
Pice Bach is a delicious treat that is relatively high in carbohydrates and fats, making it a satisfying and indulgent snack.
Summary
Pice Bach is a traditional Welsh griddle cake that is easy to make and full of flavor. With a unique combination of spices, raisins, and bacon fat, these little cakes are sure to become a favorite in your household. Enjoy Pice Bach warm with a cup of tea for a delightful treat any time of day.
How did I get this recipe?
I remember the sense of wonder I felt when I first saw this recipe for Pice Bach. It was a cold winter day, and I was visiting my dear friend Mrs. Jenkins, who lived in a small cottage by the sea. Mrs. Jenkins was known for her delicious cooking, and I always looked forward to our visits because she would always have a new dish to share with me.
On that particular day, Mrs. Jenkins had a twinkle in her eye as she handed me a tattered old recipe card. "This is a special recipe that has been in my family for generations," she said. "It's called Pice Bach, and I think you will love it."
I eagerly scanned the ingredients list and instructions, feeling a mix of excitement and curiosity. The recipe called for simple ingredients like flour, butter, sugar, and eggs, but the method of preparation was unlike anything I had ever seen before. Mrs. Jenkins explained that Pice Bach was a traditional Welsh pastry that was typically enjoyed during the holidays.
As I sat in Mrs. Jenkins' cozy kitchen, watching her expertly knead the dough and shape it into delicate rounds, I couldn't help but marvel at her skill and knowledge. She shared stories of how her grandmother used to make Pice Bach for her when she was a little girl, and how she had passed down the recipe to her own children and grandchildren.
I was captivated by the idea of carrying on this culinary tradition in my own family, so I asked Mrs. Jenkins if she would teach me how to make Pice Bach. She smiled warmly and nodded, happy to pass on her knowledge to the next generation.
Over the next few hours, Mrs. Jenkins patiently guided me through each step of the recipe, from mixing the ingredients to rolling out the dough and cutting it into rounds. She showed me how to crimp the edges of the pastries just right, so that they would bake up golden and flaky. I followed her instructions carefully, eager to learn and absorb as much as I could.
As the Pice Bach baked in the oven, filling the kitchen with a warm, buttery aroma, Mrs. Jenkins regaled me with stories of her own experiences in the kitchen. She spoke of the joy of cooking for loved ones, and the satisfaction of creating something delicious from scratch. I listened intently, soaking up every word and feeling inspired by her passion for food and family.
When the Pice Bach emerged from the oven, golden and fragrant, I couldn't wait to taste the fruits of my labor. Mrs. Jenkins offered me a plate of the delicate pastries, still warm from the oven, and I eagerly took a bite. The pastry was light and flaky, with a sweet, buttery flavor that melted in my mouth. It was unlike anything I had ever tasted before, and I knew in that moment that Pice Bach would become a cherished recipe in my own repertoire.
As I bid farewell to Mrs. Jenkins and returned home with the recipe card clutched in my hand, I felt a deep sense of gratitude for the gift of her knowledge and expertise. I knew that I would treasure the memory of that day forever, and that every time I made Pice Bach in my own kitchen, I would think fondly of my dear friend and the culinary tradition she had passed down to me.
And so, armed with Mrs. Jenkins' guidance and my newfound skills, I set out to make Pice Bach for my own family. As I kneaded the dough, shaped the pastries, and watched them bake to perfection, I felt a sense of pride and connection to the generations of women who had come before me. And as my loved ones gathered around the table to enjoy the fruits of my labor, I knew that I had honored Mrs. Jenkins' legacy in the best way possible – by sharing a delicious meal made with love and tradition.
Categories
| Welsh Desserts | Welsh Recipes | Welsh Snacks |