About this recipe:Pancakes have long been a staple in Wales and their taste and texture not only differs regionally throughout Wales, but so does their name. For instance, in Glamorgan pancakes were known as "ffroes", whereas in north Wales they were known as "crempogau". They are quite different to the crepes and fluffy American pancakes that we eat today. These pancakes were usually made on a bakestone however if you don't have a bakestone to hand, a dry cast iron pan or heavy frying pan will also do the trick.
Makes: 15 pancakes
450g plain flour
1 pinch salt
85g caster sugar
1 pinch ground nutmeg
150ml warm milk
2 teaspoons baking powder
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In a bowl, combine the flour, salt, sugar and nutmeg then rub in the butter. In a separate bowl combine the milk and the egg then pour into the flour mixture. Whisk until smooth and a nice batter forms. Allow to rest for 30 minutes then gently fold in the baking powder, but do not whisk.
Drop a dessertspoon of pancake mixture onto a dry pan over a medium high heat. Cook for about 2 minutes on each side until golden brown. Repeat with remaining batter. Serve immediately.
Traditionally in Wales, pancakes were made on a bakestone. These have become popular again and are easy to pick up in high street cooking supply shops.