Grandma Thorpe's Currant Pancakes

These aren’t fluffy American pancakes. They’re a different beast entirely, closer to a Welsh cake or a British griddle scone, where a biscuit-style dough is rolled thin and cooked on a hot griddle until lightly browned on both sides. The result is a flaky, slightly chewy round flecked with sweet currants, perfect for breakfast or afternoon tea.

Cutting the shortening into the flour as you would for biscuits is the technique that gives these their flake. Cold shortening creates pockets in the dough that steam open during cooking, leaving you with tender layers rather than a tough cake-like cake.

Dried currants (Zante currants, the small dark raisin-like fruit) are the right choice here. They distribute more evenly than full-sized raisins and add concentrated bursts of sweet-tart flavor in every bite. Plump them in warm water for 10 minutes if they look dry.

Griddle temperature is critical. Too hot and the outside burns before the centers cook through. Too cool and they soak up grease and stay pale. Medium heat is right (about 350F or 175C if you have a thermometer).

The finishing touch (warm butter and a sprinkle of sugar) is essential. The butter melts into the warm pancake and the sugar dissolves into a faint sweet glaze. It’s how this style of pancake has been served for generations in homes from Wales to the American Midwest.

Pro Tips

• Add the milk gradually. Start with less than you think and add more only as needed. The dough should be soft but still rollable.
• Roll thin, about ¼ inch thick. Thicker rounds end up doughy in the middle.
• Use a 3-inch round cookie cutter for tidy uniform pancakes, or a glass dipped in flour.
• Reheat leftovers in a dry skillet, never the microwave, to preserve the crispy edges.

Variations

• Substitute golden raisins or chopped dates for the currants.
• Add 1 teaspoon ground cinnamon or ½ teaspoon nutmeg to the dry ingredients for warmth.
• Drizzle with maple syrup instead of dusting with sugar for a more American breakfast finish.