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)
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||27 g|
|Saturated Fat||12 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||5 g|