Northumbrian Girdle Griddle Cakes Aka Gosforth Gridies
Transport yourself to the rustic charm of Northumberland with these traditional Northumbrian Girdle Griddle Cakes, fondly known as Gosforth Gridies. These soft, golden delights are a comforting cross between a scone and a pancake, made with simple pantry staples like all-purpose flour, butter, and milk, with the optional addition of raisins or currants for a touch of sweetness. Quickly prepared in just 15 minutes and cooked on a hot griddle, they boast a tender crumb and a lovely, lightly crisped exterior. Perfectly versatile, these regional treasures are ideal for breakfast, tea time, or a cozy snack, served warm with butter, jam, or a drizzle of honey. Whether you're exploring British culinary traditions or craving a hearty homemade treat, these griddle cakes are a must-try for their timeless flavor and ease of preparation.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 50 grams Caster sugar
- 75 grams Unsalted butter (cold, cubed)
- 125 milliliters Whole milk
- 1 large Egg
- 1 pinch Pinch of salt
- 50 grams Optional raisins or currants
Instructions
In a large mixing bowl, sift together the flour, baking powder, salt, and caster sugar.
Add the cold, cubed butter to the dry ingredients, and rub it into the flour mixture using your fingertips until it resembles fine breadcrumbs.
In a smaller bowl or jug, whisk together the egg and milk until fully combined.
Make a well in the center of the dry ingredients, and pour in the wet mixture. Stir gently using a fork or wooden spoon until a soft dough forms, being careful not to overmix.
If adding raisins or currants, fold them into the dough now.
Turn the dough out onto a lightly floured surface and roll it to about 1 cm (½ inch) thickness.
Using a round cutter (approximately 7 cm in diameter), cut out circles of dough. Re-roll scraps as needed to form additional cakes.
Heat a flat griddle or non-stick skillet over medium heat. Lightly grease it with butter or oil, if necessary.
Cook the girdle cakes for about 2-3 minutes on each side, or until golden brown and cooked through. Adjust heat if the cakes brown too quickly.
Transfer cooked cakes to a wire rack and cover with a clean tea towel to keep warm.
Serve warm, spread with butter or jam as desired. Enjoy!
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 291.1 g | 106% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 86.5 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 260 mg | 20% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 923 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
