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Welsh Crempog (Welsh Pancakes)

Welsh crempog (also known as Ffroes) differ from the British/French crêpe. They’re more like American pancakes and bigger than Scotch pancakes, and often served stacked in a pile and smothered with butter. The stack can be sliced like a wedge of cake and eaten as a teatime treat.

For egg replacements, click here. 

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Time to prepare: 40 mins
Time to cook: 10 mins
Dietary requirements: Halal, Vegan (with substitutions)

Ingredients

  • 2oz/55g butter
  • 15 fl oz/450 ml warm buttermilk
  • 10oz/275g all purpose/plain flour
  • 3oz/75g sugar
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 1 tbsp vinegar
  • 2 eggs, well beaten, or egg replacement (optional)

Instructions

  1. Stir the butter into the warmed buttermilk until melted.
  2. Gradually pour the milk and butter into the flour, beating well.
  3. Leave the mixture to stand for at least 30 minutes (or a few hours if possible) before stirring in the sugar, bicarbonate of soda, salt and vinegar.
  4. Add the eggs and beat well until smooth.
  5. Drop the batter, a tablespoon at a time, onto a heated, greased griddle or frying pan, and cook over a moderate heat until golden brown on both sides.
  6. Keep the crempog warm and continue this method until all the batter is used up.
  7. Spread butter on each pancake and eat while warm. Jam, banana, syrup, currants or even a chocolate drizzle are optional!

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