Traditional Welsh Pancakes Recipes
CREMPOG
Learn how to make authentic crempog, which is a traditional Welsh pancake recipe. Crempog or crempogau are thick pancakes, served in stacks.
Provided by Michelle Minnaar
Categories Breakfast
Time 25m
Number Of Ingredients 8
Steps:
- Gently warm the buttermilk in a saucepan.
- Stir in the butter and stir over a low heat until melted.
- Place the flour in a bowl.
- Gradually pour the milk and butter into the flour and beat well.
- Leave the mixture to stand for at least 30 minutes; a few hours would be even better.
- Beat the eggs in a separate bowl.
- Add the sugar, baking soda, salt and vinegar to the eggs and mix.
- Pour the egg mixture into the flour one and beat until a smooth batter is formed.
- Grease a frying pan and heat until hot but not smoking.
- Drop the batter, a tablespoon at a time, onto the frying pan, and cook over a moderate heat until golden brown on both sides.
- Keep the pancakes warm until you've used up all the batter.
- Traditionally, you're meant to slather butter on the crempog but you can enjoy it with any type of topping you fancy!
Nutrition Facts : Calories 269 calories, Sugar 12.7 g, Sodium 305.9 mg, Fat 9.2 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 38.9 g, Fiber 0.9 g, Protein 7.3 g, Cholesterol 68.4 mg
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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