Crempog Food

CREMPOG

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!

WELSH PANCAKES - CREMPOG

Steps:

• 1. Stir the butter into the warmed buttermilk until melted. Gradually pour the milk and butter into the the flour and beat well. Leave the mixture to stand for at least 30 minutes (or a few hours if possible) before stirring in the sugar, baking soda, salt and vinegar into the beaten eggs.
• 2. Pour this mixture into the flour and milk mixture and beat well to form a smooth batter. Heavily grease a griddle or hot-stone and heat, then drop the batter, a tablespoon at a time onto the heated griddle 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.
• 3. Spread butter on each pancake and eat while warm. Jam, sliced banana, syrup, currants, powdered sugar or a chocolate drizzle are optional toppings.

CREMPOG (WELSH LEEK AND MUSHROOM PANCAKES)

Steps:

• Sift the flour and salt together.
• Add the egg, and then the milk a little at a time, stirring to make a smooth batter. Allow to sit for 30 minutes.
• Lightly oil a hot frying pan and spread a thin layer of batter in the pan. Cook until golden brown and turn over and brown the other side. Keep the cooked pancakes in a warm oven while you cook the rest.
• Saute the leeks and mushrooms in the butter until the vegetables are softened, and season with the pepper to taste.
• Put a portion of the vegetables in the center of each pancake and roll up.
• Serve hot.