PIKELETS (WELSH PANCAKES)
Pikelets are little pancakes from Wales. Although they're usually served as a hot breakfast dish, they also make a great tea time snack served at room temperature and sprinkled with powdered sugar or with honey or jam spread on top.
Provided by Vickie Parks
Categories Pancakes
Time 15m
Number Of Ingredients 9
Steps:
- 1. Sift flour, baking soda, cream of tartar, and sugar together in a mixing bowl. Make a well in the center of the flour mixture.
- 2. Add milk and egg to a small bowl, and use a whisk or fork to beat milk and egg until well combined and pale lemon-colored. Pour milky mixture in the well, and whisk until a smooth batter forms.
- 3. Stir melted butter into the batter.
- 4. Heat a nonstick skillet over medium heat. Add a little butter to grease the bottom of the skillet. Drop 2 to 3 tablespoons of batter into the hot skillet, to form small pancakes 3 1/2 to 4 inches wide. Let cook 1 to 2 minutes. When bubbles form on the surface, use a pancake turner to flip the pikelets over, and cook the other side for 1 minute longer or until lightly browned. (You will probably have to do this in batches because you don't want to crowd your skillet or the pikelets are difficult to flip.)
- 5. Remove cooked pikelets to a platter, and cover with foil to keep warm. Add more butter to skillet if needed, and repeat until all batter is used.
- 6. Serve immediately while still hot, topped with honey or your favorite fruit jam. They're also great at room temperature as a quick snack for tea time, sprinkled with powdered sugar, or you can spread a little honey or jam on top.
WELSH PANCAKES (CREMPOG)
A traditional Welsh pancake recipe. I recommend serving them with butter and jam. Enjoy!
Provided by Kathy D
Categories Pancakes
Time 30m
Number Of Ingredients 8
Steps:
- 1. Warm the buttermilk on the stove top over low heat. Add the butter and stir until melted (be careful not to scorch the buttermilk).
- 2. Place the flour in a large bowl and slowly pour the warmed buttermilk mixture into it and then beat well to create a thick batter. Let stand for a minimum of 30 minutes, or better yet up to 1-2 hours.
- 3. Stir the sugar, baking soda, salt and vinegar into the eggs (that have been well beaten). Then, add this mixture to the flour and milk mixture and beat well (can use a mixer) to form a smooth batter without lumps.
- 4. Grease an iron griddle well (or heavy frying pan) and heat, over medium heat, until it's hot but not smoking. Drop the batter, one large tablespoon at a time, and cook for a few minutes or until golden brown. Flip the pancake and finish cooking on the other side. Continue until all the pancakes are done. You can keep the cooked pancakes warm by wrapping them in a towel.
- 5. Serve the pancakes with butter and jam!
TRADITIONAL WELSH PANCAKES
The Welsh are famed for their love of pancakes and they are not just for Pancake Day. Welsh pancakes, known as crempog in North Wales, are always lavished in salty butter and stacked in a pile to cut like a cake.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Pancakes
Number Of Ingredients 8
Steps:
- Beat everything together to a thick batter except the bicarbonate of soda and vinegar.
- Heat a griddle or frying pan to smoking hot and then add the bicarbonate of soda and vinegar to the batter.
- Drop spoonfuls of the mixture onto the surface and allow to turn golden on both sides. What size you make them is up to you.
- Spread each with lots of salted butter and stack in a pile before cutting in thick wedges to eat.
- Note: Vinegar helps bring lift and lightness to batter; it was used in Britain as a raising aid to Yorkshire pudding when eggs were rationed.
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A WELSH FEAST: 12 DISHES YOU CAN MAKE AT HOME - WALES
From wales.org
- Cawl (Welsh Lamb Stew) Cawl is a traditional Welsh dish renowned for its rich, comforting blend of tender Welsh lamb and hearty root vegetables, simmered to perfection in a warming broth.
- Welsh Rarebit. Welsh Rarebit is a classic Welsh dish that transforms a simple cheese on toast into a culinary delight. It’s a savoury treat made with a smooth, tangy cheese sauce, often spiked with beer and mustard, generously spread over thick slices of crusty bread and grilled to perfection.
- Glamorgan Sausages (Vegetarian) Glamorgan Sausages are a delightful vegetarian alternative from Wales. These sausages boast a crisp exterior and a comforting, savoury interior made from a mixture of breadcrumbs, leeks, and cheese.
- Laverbread (Seaweed Puree) Laverbread, not a bread but a seaweed puree, is a unique and traditional Welsh delicacy. Made from laver seaweed, it has a deep, savoury flavour often described as ‘the Welshman’s caviar’.
- Bara Brith (Fruit Loaf) Bara Brith, translating to ‘speckled bread’ in Welsh, is a beloved traditional fruit loaf. Packed with a delightful medley of dried fruit soaked in tea, this rich and moist loaf embodies a sweet and subtly spiced flavour.
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- Traditional Welsh Cawl. Cawl (rhymes with “owl”) is the national dish of Wales. It is a soup made with what is seasonally available. Like most traditional Welsh cuisine, it developed to sustain men and women who were working the land.
- Bara Brith. In Welsh, ‘bara” means bread and “brith” means speckled. You can make it as a yeasted bread or with self-rising flour. It’s traditionally made with tea, dried fruits and mixed spices, served sliced and buttered at teatime.
- Welsh Cakes ( Picau ar y Maen ) These sweet little cakes were traditionally a lunch time staple for working men in Welsh slate mines. Known also as “bakestones”, Welsh cakes are usually cooked on a griddle or on a “maen”, which is a bakestone.
- Glamorgan Sausages ( Selsig Morgannwg ) The Glamorgan sausage, known in Welsh as “Selsig Morgannwg”, is a traditional Welsh vegetarian sausage whose ingredients typically include Caerphilly cheese, leeks and breadcrumbs.
- Welsh Rarebit ( Caws Pobi ) This tasty dish was first known as Welsh Rabbit, although “rarebit” became famous or in vogue some 60 years later. You can use either one.
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