|Nutritional Guidelines (per serving)|
|Servings: Depends on size (serves 4)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 12g||62%|
|Total Carbohydrate 71g||26%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Welsh pancakes, also known as Crempog or sometimes as Ffroes - are different from the traditional British 'crepe' normally eaten on Shrove Tuesday - Pancake Day,
The Crempog are thicker, slightly risen and cooked on a griddle. They are not unlike American pancakes and delicious any time of day but especially good at breakfast with butter and jam (even if it's not traditional).
- 15 fl oz/450 ml buttermilk
- 2 oz/55g unsalted butter
- 10 oz/275g flour (all-purpose/plain)
- 3 oz/75g sugar
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp vinegar
- 2 eggs (well beaten)
Gather the ingredients.
Gently warm the buttermilk in a saucepan. Stir in the butter and stir over a low heat until melted. Take care not to boil the buttermilk.
Put the flour into a bowl and gradually pour the buttermilk and butter into the flour and beat well. to create a thick batter. Leave the batter mixture to stand for at least 30 minutes but up to an hour or two if possible.
Stir the sugar, bicarbonate of soda, salt and vinegar into the beaten eggs. Add this mixture to the flour and milk mixture and beat well to form a smooth, lump-free batter
Heavily grease an iron griddle, hot-stone or heavy-based frying pan and heat until hot but not smoking.
Drop the batter, a generous tablespoon one at a time, onto the heated griddle and bake for a few minutes over a moderate heat until golden brown. Flip the pancake over and cook on the other side. Once cooked, wrap the pancakes in a thick tea towel to keep them keep warm. Continue as above until all the batter is used up and all the pancakes cooked. Do not let the pancakes go cold.