Welsh crempog (also known as Ffroes) differ from the British/French crêpe. They’re more like American pancakes and bigger than Scotch pancakes, and often served stacked in a pile and smothered with butter. The stack can be sliced like a wedge of cake and eaten as a teatime treat.
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Ingredients
Method
- Stir the butter into the warmed buttermilk until melted.
- Gradually pour the milk and butter into the flour, beating well.
- Leave the mixture to stand for at least 30 minutes (or a few hours if possible) before stirring in the sugar, bicarbonate of soda, salt and vinegar.
- Add the eggs and beat well until smooth.
- Drop the batter, a tablespoon at a time, onto a heated, greased griddle or frying pan, and cook over a moderate heat until golden brown on both sides.
- Keep the crempog warm and continue this method until all the batter is used up.
- Spread butter on each pancake and eat while warm. Jam, banana, syrup, currants or even a chocolate drizzle are optional!
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