These soft, tender cakes are a cross between a pancake and a baking powder biscuit, with elements of cookies and muffins thrown in for good measure. Sturdy enough to be eaten out of hand, they can be served plain; sprinkled with sugar (or cinnamon-sugar, our favorite); or spread with butter, and gilded with sugar or jam. In addition, they're excellent the next day, warmed in the toaster as you'd warm toaster cakes.
Native to Wales, as their name suggests, our version of these griddle cakes is slightly sweeter than the original, but in all other respects a fairly close match. Welsh Cakes are the perfect breakfast on the feast day of their native country's patron saint, St. David — celebrated each year on March 1.