Welsh pancakes, also known as Crempog or sometimes as Ffroes - are different to the traditional British 'crepe' normally eaten on Shrove Tuesday - Pancake Day,
The Cremopg 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 not only with butter and also a little jam (even if it not traditional).
- 15 fl oz/ 450 ml buttermilk
- 2 oz/ 55g unsalted butter
- 10 oz/ 275g all-purpose/plain flour
- 3 oz/ 75g sugar
- 1 tsp bicarbonate of soda
- ½ 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.
Spread butter on each pancake and eat while warm and as mentioned above, don't forget the jam
This recipe is based on one by Gilli Davies from her book Celtic Cuisine.
Variations on Welsh Pancakes - Crempog
It is unusual to have any kind of variation on these traditional pancakes, certainly not if you wish to stay true the authenticity of the recipe. However, fro time to time it is good to ring the changes, so here are just a few variations:
Add a few very finely chopped herbs to the batter, use only the soft-leaved herbs such as parsley, basil, tarragon. Rosemary and sage may be too strong.
Make the pancakes a little spicy with a good pinch of coarsely ground black pepper and/or a pinch of chilli flakes.
Sweeten the pancakes with a tiny spoon of honey and /or a few drops of vanilla essence.