Traditional Welsh Pancakes Recipes
CREMPOG
Learn how to make authentic crempog, which is a traditional Welsh pancake recipe. Crempog or crempogau are thick pancakes, served in stacks.
Provided by Michelle Minnaar
Categories Breakfast
Time 25m
Number Of Ingredients 8
Steps:
- Gently warm the buttermilk in a saucepan.
- Stir in the butter and stir over a low heat until melted.
- Place the flour in a bowl.
- Gradually pour the milk and butter into the flour and beat well.
- Leave the mixture to stand for at least 30 minutes; a few hours would be even better.
- Beat the eggs in a separate bowl.
- Add the sugar, baking soda, salt and vinegar to the eggs and mix.
- Pour the egg mixture into the flour one and beat until a smooth batter is formed.
- Grease a frying pan and heat until hot but not smoking.
- Drop the batter, a tablespoon at a time, onto the frying pan, and cook over a moderate heat until golden brown on both sides.
- Keep the pancakes warm until you've used up all the batter.
- Traditionally, you're meant to slather butter on the crempog but you can enjoy it with any type of topping you fancy!
Nutrition Facts : Calories 269 calories, Sugar 12.7 g, Sodium 305.9 mg, Fat 9.2 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 38.9 g, Fiber 0.9 g, Protein 7.3 g, Cholesterol 68.4 mg
WELSH CAKES
Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children
Provided by Good Food team
Categories Afternoon tea, Buffet, Snack, Treat
Time 16m
Yield Makes 16
Number Of Ingredients 9
Steps:
- Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry - it should be the same consistency as shortcrust pastry.
- Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.
Nutrition Facts : Calories 138 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium
WELSH CAKES
We attended a county fair in Wales and the ladies of the local church were baking and selling these. We asked for the recipe and they graciously shared it with us. This has been converted to US standard. They are delicious and not as sweet as some of our style cookies. Dried currants can be used in place of the raisins.
Provided by Flo Buehler
Categories World Cuisine Recipes European UK and Ireland Welsh
Yield 24
Number Of Ingredients 9
Steps:
- Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
- Chill dough 1 to 2 hours.
- Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 39.8 g, Cholesterol 42.1 mg, Fat 7.3 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 165.8 mg, Sugar 21 g
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