As I’m sure your all aware today is PANCAKE DAY, and we sure made the most of it in the Coastal Cottages office! From butterscotch and bananas to strawberry’s and Nutella – we had all sorts of wonderful toppings g trailed and tested today!
A shout out goes to Kelly who now holds the official pancake flipping champion belt for the girls and Kieran for the boys! Will they be able to hold onto their titles for next year..
Life is too short for rubbery pancakes.. so this year we wanted to avoid this at all expense! To do so we decided to have a go at making ‘CreamPog’ – the traditional way of making welsh pancakes – forget all the kale and protein pancakes, were going back to basics.
Welsh crempog (or Ffroes) are more similar to the stack of American pancakes in that they are bigger and denser in size. Traditionally they are made from self-raising flour, salt, eggs milk and butter. Traditionally the crempogs would have been cooked on a cast iron bakestone (or ‘planc’)..
Often stacked and smothered in butter or syrup – slice like you would a wedge of cake and enjoy as an evening or breakfast treat!
As well as the tradition of crempog to be eaten on Shrove Tuesday, there are also many customs attached to the welsh shrove Tuesday that are perhaps not so much encouraged today! These involve kicking cans up and down streets, door to door begging for flour and cheeky songs and verses.
The Crempogs definitely turnt out to be a winner in our office.. Here’s how we made our crempogs so tasty!..
- 2 oz/ 55g butter
- 15 fl oz/ 450 ml warm buttermilk
- 10 oz/ 275g all purpose/plain flour
- 3 oz/ 75g sugar
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 1 tbsp vinegar
- 2 eggs, well beaten
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, bicarbonate of soda, salt and vinegar into the beaten eggs.
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. Spread butter on each pancake and eat while warm. Jam, banana, syrup, currants and even a chocolate drizzle are of course optional!
So.. What do you think? Are you team pancakes or crempog? Comment below what your favourite is!