Welsh Crempog (Crempogau)
Yield: 12 Crempog
Crempogau, or more accurately, Crempog Furum—an authentic 1800s delight made with yeast. Traditionally enjoyed warm with butter and treacle (or golden syrup), these Welsh pancakes bring a cozy charm to occasions like birthdays and St David’s Day. Delicious hot or cold with jam, they’re a treat worth savoring!
Ingredients
1 cup buttermilk
1 teaspoon sugar
1 teaspoon bicarbonate of soda, or baking soda
1 package of fast-action yeast
2 cups plain flour, sifted
1/4 teaspoon sea salt
2 eggs, beaten
4 tablespoons butter, for frying and serving
2 tablespoons caster sugar
Butter and golden syrup or jam, to serve
Instructions
In a large jug, mix the buttermilk, sugar, bicarbonate of
soda/baking soda and the yeast, mix well and set it aside for 30 minutes.
In a separate bowl, add the salt to the flour, and an ounce of
the buttermilk and yeast liquid once it has become bubbly, add it to the flour, and mix well.
Add the beaten eggs, mix well, then cover and set aside for
up to 2 hours before cooking to allow the dough to rise.
When you are ready to cook the crempogau, heat your griddle
or hot heavy-based frying pan and add a slab of butter.
Beat the crempogau mixture again, adding more buttermilk if
it is too thick. (it should be like a thick batter in consistency, and drop
very slowly from a spoon - it will not be pourable)
Then drop spoonfuls of the mixture onto the hot griddle,
adjusting the heat to make sure they cook slowly so they don't burn before
cooking all the way through.
Turn them over halfway through cooking, or when they have
puffed up and there are small holes appearing on the surface of them.
Cook on the second side until well-risen and golden brown.
To eat warm, spread each crempog with a little butter, layer them in a heatproof dish, cover them, and keep warm in the oven at about 250F.
To eat immediately, as they are cooked, pile them onto a
warm plate, then sprinkle them with caster sugar, and let everyone butter them
before drizzling Golden Syrup over them.
Elizabeth Kilbride is a Writer and Editor with forty years of
experience in writing with 12 of those years in the online content sphere.
Author of 5 books and a Graduate with an Associate of Arts from Phoenix
University in Business Management, then a degree. Mass Communication and Cyber
Analysis from Phoenix University, then on to Walden University for her master’s
in criminology with emphasis on Cybercrime and Identity Theft, and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes
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Elizabeth is also a gourmet cook, life coach, and avid artist in her spare
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As a political operative having worked on over 300 campaigns during her career,
Elizabeth has turned many life events into books and movie scripts while using
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British
Fare, Potpourri of Frugality. Kilbride
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