Happy pancake day everyone!
Here is a great recipe for crempog, traditional Welsh pancakes.
Interesting fact - the English word crumpet may be derived from it.
- 55g (2 oz) butter
- 450 ml (15 fl oz) warm buttermilk
- 275g (10 oz) all purpose/plain flour
- 75g (3 oz) sugar
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- 1 tbsp vinegar
- 2 eggs, well beaten
- Stir the butter into the warmed buttermilk until melted. Gradually pour the milk and butter into the flour and beat well. Leave the mixture to stand (for a few hours if possible)for at least 30 minutes.
- Stir the sugar, bicarbonate of 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. Drop the batter, a tablespoon at a time onto the heated griddle and bake over a moderate heat until golden brown on both sides, then keep warm. Continue until all the batter is used up.
Based on a recipe by Gilli Davies from her book Celtic Cuisine.