Total Time
20mins
Prep 15 mins
Cook 5 mins

Easy to make and serve warm for a weekend breakfast. If you've got any left over, they're also good cold in your brown bag lunch.

Ingredients Nutrition

Directions

  1. Sift together dry ingredients.
  2. Cut in shortening.
  3. Add milk, vanilla, eggs and raisins.
  4. Mix well.
  5. Roll out on a floured surface.
  6. Cut out cakes using a large round cookie cutter or the top end of a drinking glass.
  7. Fry in frying pan, turning once.
Most Helpful

4 5

These were quite sweet and our family enjoyed these!

5 5

These were easy to make but I did make a few substitutions: Bulgarian buttermilk for milk, currants for raisins, Spectrum Naturals coconut oil for shortening. Fried in a little bit of a combination of butter and oil. Be sure to not form the cakes too thick or they will not cook in the center. I like the subtle flavor of vanilla, too. Thanks for posting! Delicious with a slather of blackberry jam! PS does help to have the ingredients written in order. Are there supposed to be two eggs? Step #3 mentions "eggs" but the ingredients' list shows only one. fyi

5 5

Mmmmmmm! My family loved these! They taste like a soft sugar cookie, and are still good cold!