Categories: Breads 
      Yield: 15 servings 
  
      1 lb Self-raising flour                  4 oz Sultanas and raisins 
      2 oz Butter                              2    Eggs 
      4 oz Sugar                             1/3 pt Water 
  
  On sale in every Welsh bakery, these are one of the great delights of 
  teatime.  The are easy to make.  The Welsh use a flat iron "planc" (a 
  griddle) to bake the cakes, which are cooked on top heat like Scotch 
  pancakes.  A heavy frying pan will do fine if you don't have a griddle. 
  Makes 15-18 cakes. 
   
  Rub the fat into the flour and add the fruit and sugar.  Mix the water with 
  the eggs and use to make a soft dough just a little firmer than that for 
  the scones.  Tip on to a well-floured board and roll out to a thickness of 
  1/2-inch.  Cut out circles with a 2-1/2-inch shell-edged cutter. 
   
  Heat a planc or heavy iron frying pan - get the heat up into it gently and 
  thoroughly, and do not let it overheat.  If the pan is not well-seasoned or 
  non-stick, slick it with a little butter or vegetable oil. 
   
  Bake the cakes on the pan, turning them once, until well-risen and lightly 
  browned.  They will take about 5 minutes each side.  Eat hot or cold, with 
  or without salty butter, but always with a cup of piping-hot tea. 
   
  Source: Philippa Davenport in "Country Living" (British), April 1989. Typed 
  for you by Karen Mintzias