welsh pancakes - crempog
Welsh crempog (also known as Ffroes) differ from the British/French crepe. More like the American pancake and bigger than the Scotch pancake, crempog can be made with or without yeast, with buttermilk, oats or speckled with raisins or currants. Traditionally, they are made from self-raising flour, salt, eggs, milk and butter. Often stacked in a pile and smothered with butter, the stack can be sliced like a wedge of cake and eaten as a teatime treat. This version is from VisitWales.com
prep time
45 Min
cook time
20 Min
method
Stove Top
yield
4-8 serving(s)
Ingredients
- 2 ounces butter
- 15 ounces buttermilk, warmed (that's fluid ounces - just short of a pint)
- 2 cups flour - heaping cups
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon vinegar
- 2 - eggs, well beaten
How To Make welsh pancakes - crempog
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Step 1Stir the butter into the warmed buttermilk until melted. Gradually pour the milk and butter into the the flour and beat well. Leave the mixture to stand for at least 30 minutes (or a few hours if possible) before stirring in the sugar, baking soda, salt and vinegar into the beaten eggs.
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Step 2Pour this mixture into the flour and milk mixture and beat well to form a smooth batter. Heavily grease a griddle or hot-stone and heat, then drop the batter, a tablespoon at a time onto the heated griddle and cook over a moderate heat until golden brown on both sides. Keep the crempog warm and continue this method until all the batter is used up.
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Step 3Spread butter on each pancake and eat while warm. Jam, sliced banana, syrup, currants, powdered sugar or a chocolate drizzle are optional toppings.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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