Welsh Pancakes - Crempog
15 ozbuttermilk, warmed (that's fluid ounces - just short of a pint)
2 cflour - heaping cups
1 tspbaking soda
2eggs, well beaten
How to Make Welsh Pancakes - Crempog
- Stir 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.
- Pour 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.
- Spread butter on each pancake and eat while warm. Jam, sliced banana, syrup, currants, powdered sugar or a chocolate drizzle are optional toppings.