Welsh Pancake Recipe for Crempog

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Welsh Pancakes. Getty Images
Ratings (21)
  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Yield: Depends on size (serves 4)
Nutritional Guidelines (per serving)
580 Calories
27g Fat
71g Carbs
13g Protein
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Nutrition Facts
Servings: Depends on size (serves 4)
Amount per serving
Calories 580
% Daily Value*
Total Fat 27g 35%
Saturated Fat 12g 62%
Cholesterol 147mg 49%
Sodium 1768mg 77%
Total Carbohydrate 71g 26%
Dietary Fiber 5g 18%
Protein 13g
Calcium 286mg 22%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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).

Ingredients

  • 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)

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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.

  4. 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

  5. Heavily grease an iron griddle, hot-stone or heavy-based frying pan and heat until hot but not smoking.

  6. 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.