Welsh Parsley Pancakes 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!

PIKELETS (WELSH PANCAKES)

Steps:

• 1. Sift flour, baking soda, cream of tartar, and sugar together in a mixing bowl. Make a well in the center of the flour mixture.
• 2. Add milk and egg to a small bowl, and use a whisk or fork to beat milk and egg until well combined and pale lemon-colored. Pour milky mixture in the well, and whisk until a smooth batter forms.
• 3. Stir melted butter into the batter.
• 4. Heat a nonstick skillet over medium heat. Add a little butter to grease the bottom of the skillet. Drop 2 to 3 tablespoons of batter into the hot skillet, to form small pancakes 3 1/2 to 4 inches wide. Let cook 1 to 2 minutes. When bubbles form on the surface, use a pancake turner to flip the pikelets over, and cook the other side for 1 minute longer or until lightly browned. (You will probably have to do this in batches because you don't want to crowd your skillet or the pikelets are difficult to flip.)
• 5. Remove cooked pikelets to a platter, and cover with foil to keep warm. Add more butter to skillet if needed, and repeat until all batter is used.
• 6. Serve immediately while still hot, topped with honey or your favorite fruit jam. They're also great at room temperature as a quick snack for tea time, sprinkled with powdered sugar, or you can spread a little honey or jam on top.

TRADITIONAL WELSH PANCAKES

Steps:

• Beat everything together to a thick batter except the bicarbonate of soda and vinegar.
• Heat a griddle or frying pan to smoking hot and then add the bicarbonate of soda and vinegar to the batter.
• Drop spoonfuls of the mixture onto the surface and allow to turn golden on both sides. What size you make them is up to you.
• Spread each with lots of salted butter and stack in a pile before cutting in thick wedges to eat.
• Note: Vinegar helps bring lift and lightness to batter; it was used in Britain as a raising aid to Yorkshire pudding when eggs were rationed.

WELSH PARSLEY PANCAKES

Steps:

• Mix first 6 ingredients in medium bowl.
• Make well in center; add 1 cup milk and eggs and blend until smooth, adding more milk if batter is too thick.
• Stir in mushrooms.
• Heat 1/8 inch oil in heavy large skillet over medium-high heat.
• Ladle batter into skillet using 2 tablespoons for each pancake.
• Cook until bottom side is golden brown, about 3 minutes.
• Turn and cook until second side is golden brown and pancake is cooked through, about 3 minutes.

PASTAI PERSLI (PARSLEY PIE) WELSH

Steps:

• Cold boiled bacon may be used instead of steaky bacon.
• Line a flan ring or pie dish with the prepared pastry and bake it blind in a hot oven.
• Gas Mark 6 (400F) for 15 minutes.
• Blend the flour with a little milk.
• Break the eggs into a basin and beat well, add the blended flour and remaining milk, seasoning and parsley.
• Put the bacon (lightly fried if you are using steaky) into the pastry case and pour over the egg mixture.
• Bake at Gas Mark 3 (325F) for 30-35 minutes.

MEAN CHEF'S WELSH RAREBIT

Steps:

• Melt the butter in a saucepan over low heat, add the flour and whisk to make a roux.
• Cook for 2 to 3 minutes.
• Whisk in the ale and boil the mixture for 3 minutes while whisking.
• Reduce heat to low, add the Cheddar cheese, mustard, Worcestershire, and Tabasco pepper sauce, and cook, stirring, until hot but not boiling.
• Spoon the Cheddar mixture over the toasted muffins, garnish with parsley and serve with crispy bacon.