Welsh Pancake (Crempog)

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 02/8/22
Welsh Pancake (Crempog)

The Spruce / Diana Chistruga
Prep: 15 mins
Cook: 5 mins
Rest Time: 30 mins
Total: 50 mins
Servings: 4 servings
Nutrition Facts (per serving)
504 Calories
15g Fat
77g Carbs
14g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 504
% Daily Value*
Total Fat 15g 20%
Saturated Fat 8g 42%
Cholesterol 127mg 42%
Sodium 865mg 38%
Total Carbohydrate 77g 28%
Dietary Fiber 2g 7%
Total Sugars 25g
Protein 14g
Vitamin C 1mg 6%
Calcium 163mg 13%
Iron 4mg 21%
Potassium 288mg 6%
*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 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.

Ingredients

  • 15 ounces (450 milliliters) buttermilk

  • 2 ounces (4 tablespoons/55 grams) unsalted butter

  • 10 ounces (275 grams) all-purpose flour

  • 3 ounces (75 grams) sugar

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 tablespoon vinegar

  • 2 large eggs, beaten

Steps to Make It

  1. Gather the ingredients.

    Welsh Pancake (Crempog) ingredients

    The Spruce / Diana Chistruga

  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.

    buttermilk and butter in a saucepan

    The Spruce / Diana Chistruga

  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.

    flour with buttermilk mixture in a bowl

    The Spruce / Diana Chistruga

  4. Stir the sugar, baking soda, salt, and vinegar into the beaten eggs.

    Stir the sugar, baking soda, salt, and vinegar into the beaten eggs

    The Spruce / Diana Chistruga

  5. Add this mixture to the flour and milk mixture and beat well to form a smooth, lump-free batter.

    batter in a bowl

    The Spruce / Diana Chistruga

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

    greased frying pan

    The Spruce / Diana Chistruga

  7. 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.

    pancakes cooking in a frying pan

    The Spruce / Diana Chistruga

  8. Flip the pancake over and cook on the other side.

    pancakes in a frying pan

    The Spruce / Diana Chistruga

  9. Once cooked, wrap the pancakes in a thick tea towel to keep them warm. Continue as above until all the batter is used up and all the pancakes cooked. Do not let the pancakes go cold. 

    Welsh Pancake (Crempog) covered with a towel

    The Spruce / Diana Chistruga

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