Welsh Pancake (Crempog)
A traditional Welsh pancake, Crempog, provides a quick and easy treat perfect for breakfast or teatime.
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Instructions
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Gently warm buttermilk with butter in a saucepan over low heat until melted, ensuring it does not boil.
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Gradually add the buttermilk-butter mixture to flour in a bowl and beat well to create a thick batter, then let it stand for 30 minutes to two hours.
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Stir sugar, baking soda, salt, and vinegar into beaten eggs.
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Incorporate the egg mixture into the rested batter, beating thoroughly until smooth.
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Heavily grease and heat a griddle or heavy-based frying pan until hot but not smoking.
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Drop generous tablespoons of batter onto the hot griddle, cooking each pancake for a few minutes per side until golden brown.
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Wrap cooked pancakes in a thick tea towel to keep warm while continuing with the remaining batter.