A Welsh dish traditionally eaten on Shrove Tuesday, Welsh crempogau are thick pancakes that can be eaten all year round
One of the oldest recipes in Wales, the crempog is thicker than the traditional British pancake or French crepe. Traditionally made on bakestones or griddles, today, it is more common for crempogau to be cooked on cast iron skillets or non-stick frying pans. They are normally served in a stack and spread with butter. While recipes vary, common ingredients include butter, flour, buttermilk, sugar, yeast and vinegar.
Although crempog is the term most commonly associated with Welsh pancakes, they were known by many different names. In parts of Glamorgan and Carmarthenshire, they were known as cramwythen, while in Cardiganshire, they were called poncagen. Other variants included ffroes and pancos.
Try our classic recipe, bringing a taste of Wales to this delicious dish, perfect for Pancake Day.
55g butter, plus extra to grease
275g plain flour
1 tsp salt
1 tsp bicarbonate of soda
1 tbsp vinegar
defrosted berries and soured cream, to serve
In a small pan, gently heat the butter and buttermilk together until the butter has melted. Whisk vigorously to counteract any curdling. Place the flour in a large bowl, then mix in the buttermilk mixture. Stand for
1 hr. Beat the eggs in a separate bowl, then whisk in the sugar, salt, bicarbonate of soda and vinegar. Combine the buttermilk and egg mixture thoroughly by whisking. Grease a frying pan and heat until very hot. Add half-ladlefuls of the mixture and move the pan in a circular motion to make a round pancake as big as desired. After 2 mins, when the top of the pancake is dry, flip it over and cook for 1 min. Transfer to a warm plate and continue to make more until the mixture has been used up. Serve with the fruit and soured cream.
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