Barley griddle cakes
Before the introduction of ovens bread was cooked on bakestones or griddles over an open fire. Although natural yeasts were sometimes used as a raising agent, much of the bread was unleavened. However, as this recipe includes ale which has been fermented, the bread is slightly raised and lighter in texture than other griddled breads.
Equipment
Weighing scales
Measuring jug
Large mixing bowl
Griddle or frying pan
Fish slice
Preparation method
Place the flours and salt in the mixing bowl and add the butter.
Using your fingertips rub in the butter to a fine breadcrumb consistency. (You can use a food processor to do this if you prefer).
Add enough ale to make a soft dough.
Transfer the dough to a floured work surface.
Divide the dough into 12 pieces and roll into balls. Flatten with the palm of your hands to a pattie of approximately 8cm in diameter.
Heat a little lard or oil on the griddle or frying pan until hot.
Place the cakes on the griddle, turning over every now and then until firm and golden in colour.
Use a fish slice to transfer the cakes to a plate covered with a few layers of kitchen paper.
Transfer to a serving dish and serve.
