Crempogau (Welsh pancakes)

    55 min

    Solid, thick pancakes from the heart of Wales. Good for breakfast before a day walking, or working, in the Welsh mountains. Or you can use them to make sandwiches for your packed lunch. Makes a change from ordinary bread - though I don't recommend toasting them. These are not lightweight like crepes, or American pancakes, allow enough time to prepare them.

    2 people made this

    Serves: 4 

    • For the pancakes
    • 4 tablespoons plain flour, or as needed
    • 300ml (1/2 pt) milk
    • 1 large egg
    • 1 tablespoon oatmeal or oat bran
    • 1 teaspoon dried yeast
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon butter or oil
    • 1/2 teaspoon salt
    • 2 tablespoons yoghurt or soured milk
    • oil for frying
    • Cold pancake toppings
    • cream cheese
    • smoked salmon
    • grated hard cheese
    • sliced tomato
    • Hot pancake toppings
    • grated Cheddar cheese
    • thin slices of fruit
    • dried fruit (sultanas, prunes, apricots, etc.)

    Prep:30min  ›  Cook:15min  ›  Extra time:10min proofing  ›  Ready in:55min 

    1. Mix together the flour, milk, egg, oatmeal or oat bran, yeast, bicarb, butter or oil, and salt until you have a smooth, medium-thick batter. If you need to add more flour, add 1/2 tablespoon at a time till thickened. The batter should pour like slightly thick custard. Leave it to stand in a warm place until it starts to froth.
    2. About 20 minutes before cooking, whisk in the yoghurt or soured milk. Leave to stand in a warm place.
    3. Heat a bakestone (a very Welsh cooking surface) or a lightly oiled flat frying pan over a lowish heat.
    4. Onto the pan pour a little of the mixture using a small cup or ladle. You need a round about 6 to 8 inches across. If using, add your hot toppings of choice as soon as possible once the batter has been poured. Whisk the batter a little each time you make a crempog.
    5. Cook on a lowish heat to allow them to rise. Once the crempog comes away from the cooking surface, flip it to cook for a short while on the other side. (If using a cheese topping, be patient - it will stick until it is cooked. Once cooked it comes away easily.)
    6. Remove and store in a stack in a warm oven, or serve. Can be eaten hot or cold. Can be served cold as a sandwich using the same fillings as you would for sandwiches.

    Cook's notes

    Experiment with fillings or toppings, such as mincemeat, jam or marmalade. Or use in place of bread with soups and stews, they are tough enough to dip in soups, and dips. Would go well with my Broad Bean Pate and a poached/fried egg. Once cold, should store in the fridge for up to 48 hours.

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