Sift flour and salt into
a large bowl and add the sugar. Break in the egg and add the milk gradually
with the melted butter. Whisk together until the mixture is well combined
Drop in spoonfuls into
a large oiled fry pan set over a moderate heat. When air bubbles appear
on the surface turn each one over until browned on the other side. Lift
from the pan and serve, when cold with butter or jam and whipped cream.
this recipe from www.inmamaskitchen.com
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"A silent mouth is sweet to hear." Irish Proverb
"The name "bara pyglyd"
(pronounced puglud) means pitchy bread. These were little dark breads,
scones or pancakes made from buckwheat flour. Welsh teas centred around
the occupation of the household. In north Wales a dish called "swper
chwarel" (quarry supper) was eaten at five in the afternoon when
the men came in from their labours in the quarry. I have no doubt that
in south Wales, which is where my father worked in the coal mine, that
the same thing applied. The Welsh were also very fond of "crempog"
(pancakes oozing with butter); and "bara pyglyd (pitchy bread)"
(pikelets, similar to crumpets, that have spongy holes in them to absorb
the butter). " Margaret E. Walker