Welsh Pancakes

• 1 3/4 cups self-rising flour
• 7 tbsp butter, diced
• 2 oz raisins
• 1 None egg, beaten
• 2 tbsp low-fat milk
• 1 tsp ground cinnamon
• 1/3 cup sugar
• 3 tbsp sunflower oil

1. To prepare the dough, sift the flour into a bowl and rub in the butter with your fingertips. Add the raisins, egg, milk, 1/2 tsp cinnamon and all but 1 tbsp of the sugar. Knead with the dough hook of a mixer, then with your hands until smooth. On a lightly floured work surface, roll out to 1/3 inch thickness. Using a 2 inch diameter cookie cutter, cut out about 22 circles, re-rolling the dough as necessary.
2. To cook the cakes, heat a little of the oil in a non-stick frying pan and fry the dough in batches over low heat for 3 mins on each side or until golden, adding more oil as necessary.
3. To finish, mix the remaining sugar and cinnamon together and sprinkle over the cakes. The cakes will keep in an airtight container up to a week.

flour, butter, raisins, egg, milk, ground cinnamon, sugar, sunflower oil

Taken from recipes-plus.com/api/v2.0/recipes/19479 (may not work)