Solid, thick pancakes from the heart of Wales. Good for breakfast before a day walking, or working, in the Welsh mountains. Or you can use them to make sandwiches for your packed lunch. Makes a change from ordinary bread - though I don't recommend toasting them. These are not lightweight like crepes, or American pancakes, allow enough time to prepare them.
Experiment with fillings or toppings, such as mincemeat, jam or marmalade. Or use in place of bread with soups and stews, they are tough enough to dip in soups, and dips. Would go well with my Broad Bean Pate and a poached/fried egg. Once cold, should store in the fridge for up to 48 hours.