Traditional Welsh Griddle Teacakes

Make a dough using flour, yeast, warm milk, butter, and spices. Fold in plenty of currants and let rise until doubled.

Shape into medium-sized discs (about 1.5 cm thick).

Cook on a warm griddle or heavy pan over medium-low heat for 6-8 minutes per side.

Split open while steaming hot and slather with salted butter. These are yeasted, making them lighter than standard Welsh cakes.