Batter Cakes is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic fried batter cake made from flour, lard and water leavened with bicarbonate of soda that's typically served for tea with jam, butter or treacle. The full recipe is presented here and I hope you enjoy this classic British version of: Batter Cakes.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Batter Cakes that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BATTER CAKES.—Put into a pan two pounds of sifted flour, a tablespoonful of lard, and a teaspoonful of bi-carbonate of soda, dissolved in a little warm water. Make the whole into a soft dough with half a pint of cold water, then thin to the consistence of cream by adding gradually a pint of warm water; continue to stir it for about half and hour; have ready a pan heated over the fire, and bake the batter on it, in cakes, turning them when brown. They may be served either hot or cold, and eaten with butter, treacle, or jam.
900g plain flour, sifted
1 tbsp lard, diced
1 tsp bicarbonate of soda dissolved in 1 tbsp warm water
300ml cold water
600ml warm water
Method:
Sift the flour into a bowl, rub in the lard then add the bicarbonate of soda before mixing in the cold water to form a soft down. Now gradually add the warm water and mix to form a batter. Continue stirring the batter for 30 minutes.
In the meantime, heat a pan on the hob. Add the batter, about a ladleful at the time, and cook until browned on the base then flip over and cook on the other side. Serve either hot or cold with butter, treacle (molasses) or jam.
Flour, 2 pounds; lard, 1 tablespoonful; bi-carbonate of soda, 1 teaspoonful; water, cold, half pint; water, warm, 1 pint.