Traditional Welsh pancakes- Crempog
Crempog, also known as ffroes, are a traditional, small chunky, Welsh pancake. These pancakes are different from your ordinary English pancakes and are considered to be more like American pancakes.
Traditionally Crempogs were cooked over a griddle or a bake stone, but a heavy frying pan has been the tool of choice in recent years.
Some recipes have been known to incorporate oatmeal into the flour, this is referred to as ‘Crempog Geirch’. They can also be made with or without a number of ingredients such as:
- Speckled with raisins/currants
Crempog can normally be found presented in a stack and cut into a wedge like a cake. You can present them singular on a plate if you wish.
- 2 Oz/ 55g- butter
- 15fl/450ml- warm butter milk
- 10 Oz/275g- all purpose/plain flour
- 3 Oz/75g- sugar
- 1tsp- bicarbonate of soda
- ½ tsp- salt
- 1 tbsp- vinegar
- 2 eggs- well beaten
Stir the butter into the warm buttermilk until the butter has melted. Gradually pour the milk and butter into the flour and beat well. Leave the mixture to stand for at least 30minutes (a few hours is better). Once you have left your mixture to stand, stir in 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 (if you have neither of these then you can use a heavy frying pan), then drop the batter, a tablespoon at a time, onto the heated surface and cook over a moderate heart until golden on both sides. Keep the Crempog warm and continue this method until all the batter has been used.
To serve, spread butter on each pancake and eat while still warm. Jam, Banana, syrup, currants and even a chocolate drizzle are all optional.
If you are moving to South Wales then don’t forget to find your nearest Storage Giant to store any of your belongings.