Leicecs were an essential part of the welcome given to visitors for afternoon tea in the counties of Denbigh, Merioneth and Montgomery. The hostess would bake them during the course of the afternoon and served them warm with cups of tea.
one egg and a little milk or buttermilk with quarter teaspoonful bicarbonate of soda
Method
Put the dry ingredients in a small bowl.
Beat the egg well and add a little milk, or dissolve the bicarbonate of soda in the buttermilk.
Make a well in the centre of the dry ingredients, pour in the egg and milk or the buttermilk, and beat the mixture with a fork into a thick, creamy batter.
Drop the batter from a dessertspoon, or from a jug, on to a hot, well-greased bakestone or griddle, forming small cakes approximately three to four inches in diameter.
Allow to bake until small bubbles appear on the surface and the lower surface is golden brown.
Then turn with a knife and bake on the other side.
Serve warm with butter.
Bala, Merioneth.
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