Welsh Pancakes – Crempogau

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Wonderfully light and fluffy on the inside, with a slightly crispy exterior, these Welsh Pancakes – or Crempogau, if you are a local – make a wonderful breakfast or, indeed, a treat at any time of the day! At their best when served warm, straight off the bakestone, they are traditionally served with butter, and frequently some jam too. However, these beauties also lend themselves to more modern accompaniments, such as maple syrup, crispy bacon, Nutella and fruit compote and yoghurt, for example.

What is the difference between Crempogau and American Pancakes?

Crempogau have been eaten in Wales for centuries, and like Scottish Pancakes or Drop scones, are most likely the precursor of the ever popular American pancake. The recipes are very similar, although a classic Crempogau recipe will include some vinegar. This vinegar activates the bicarbonate of soda guaranteeing pancakes which tend to be lighter and fluffier than their American counterpart.

How to make Welsh Pancakes – Crempogau

Collect all your ingredients together:

• milk, I use semi-skimmed
• white vinegar, divided
• unsalted butter
• plain/all-purpose flour
• egg
• caster sugar
• bicarbonate of soda
• fine salt

Suggested toppings:

• butter, ideally salted Welsh butter
• jam
• honey
• maple syrup
• crispy bacon
• fresh fruit
• yoghurt – natural or with fruit
• nut butter
• chocolate spread

How to make these light and fluffy pancakes:

NB – You need to start making the pancake batter a minimum of 40 minutes before you want to cook them.

1. Weigh the milk into a jug or bowl and add 25ml white vinegar. Stir to mix and then heat in the microwave until hot. Alternatively, heat in a small saucepan. The mixture may curdle – do not worry about this, it is normal.
2. Add the butter to the warmed buttermilk and set aside so the butter can melt.
3. Weigh the flour and salt into a mixing bowl, pour in the warm buttermilk and butter and beat well.
4. Set aside to bloom. Ideally for a few hours, but for a minimum of ½ an hour.
5. When you are ready to finish the batter and make the pancakes, beat the eggs in a separate bowl and add the sugar, bicarbonate of soda and vinegar.
6. Pour the egg mixture over the flour mixture and beat well until you get a smooth batter.
7. Heat a griddle/frying pan or bakestone over a moderate heat. Add a little oil, about 1 – 2 teaspoons, to the pan. Use a cooking brush to ensure it covers the base of the pan evenly.
8. When the pan and oil are hot, spoon heaped tablespoons of the batter onto the hot oil. Depending on the size of the pan, you should be able to make 3 or 4 at a time. Do not overcrowd the pan.
9. Cook for around 2 – 3 minutes on the first side, or until bubbles rise to the surface, and 1 – 2 minutes on the other, or until golden brown and cooked through.
10. Either serve immediately or transfer the cooked pancakes to a dish in a pre-heated oven, whilst you cook the remainder of the batter.
11. Serve piled onto warmed plates with the toppings of your choice.

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