Crempogau

Crempogau are traditionally cooked on bakestones and are one of the oldest recipes in Wales, usually eaten on Shrove Tuesday or St David’s Day.

 

Not dissimilar to American pancakes they are thick and fluffy, a wonderful alternative to make this Pancake Day

Ingredients:

450ml buttermilk

60g butter

280g self-raising flour

85g caster sugar

1 tsp bicarbonate of soda

Pinch of salt

1 tbsp. white wine vinegar

2 eggs

 

Method:

1. Warm the buttermilk in a pan, stir through the butter until melted, then removed from the heat.

2. Add the flour, sugar, bicarb and salt to a bowl, then slowly add the buttermilk, stirring all the time, to form a thick batter. Leave to sit for about 30 mins. 

3. Add the vinegar to the eggs and beat well, then stir into the batter until well combined.

4. Heat up a cast iron hot plate or a heavy-based frying pan until hot, rub all over with butter.

5. Add the batter to the pan 2 tbsps. per pancake, cook until bubbles appear on the top of the batter then flip. Continue until all the batter is used up.

6. Serve with warm spread with butter and jam.

Top Tip:

Crempogau can also be made with raisins, I soak mine in milk while the batter sits, then drain and stir through the batter, and blueberries also work well.

 

There are endless serving suggestions for Crempogau much like any pancakes, but my favourite has to be fresh berries and maple syrup.

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