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Crempog Geirch (Welsh Oaten Pancakes)

Crempog Geirch (Welsh Oaten Pancakes) is a traditional Welsh (Cymric) recipe for a classic pancake made from a blend of oat flour and wheat flour with yeast and warm milk that's fried in butter and which is typically served at tea time, particularly on pancake day. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Oaten Pancakes (Crempog Geirch).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+60 minutes proving)

Serves:

8

Rating:

Tags : Dessert RecipesCake RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Roedd circh yn ran pwysig o fwyd y Cymry. Fel grawm mae ceirch yn tyfu'n dda hyd yn oed os yw'r tywydd yn oer ac yn wlyb. Felly 'roedd yn sicrhau cnwd hyd yn oed petai popeth arally yn methu. Felly roedd bwydydd yn cynnwys ceirch yn bwysig iawn. Yn draddodiadol roedd rhain yn cael eu bwyta amser te gyga ffrwythau sych.

Cynhwysion:

180g blawd ceirch mân
450g blawd plaen
15g (1 paced) burum wedi cymysgu ac ychydig o lefrith cynnes a pinsiad da o siwgwr
llefrith cynnes i gymysgu
menyn i ffrio

Dull:

Cymysgwch y ddau flawd ynghyd cyn tywallt y gymysgfa burum i fewn. Ychwanegwch ddigon o lefrith cynnes i wneud cytew tenau (tua hufen sengl). Gorchuddiwch gyda tywel cegin a rhowch y fowlen o'r neilltu am tua awr mewn safle cynnes i gynyddu mewin maint. Ar ol yr maser yma cymysgwch y cytew cyn coginio'r crempogau. Irwch badell yn ysgafn a'i gynhesu yn boeth cyn ychwanegu llwy fwrdd o'r cymysgfa a'i wasgaru ar wyneb y badell (mae hyn o gymysgfa yn ddigon i grempog o tua 8cm ar ei hytraws. Coginiwch am funud yr ochor cyn ei drosglwyddo i bopty i gadw'n gynnes. Mae'r crempogau yn wych gyda ffrwythau sych (cwrants neu rhesin) a sudd lemwn.

English Translation

Oats were an important part of the Welsh diet. As a grain oats are tolerant to cold and to wet, as a result this was a crop almost guaranteed to succeed if all else failed. As a result foods containing oats were important in the diet. Typically these were eaten at tea time with dried fruit.

Ingredients:

180g fine oatmeal
450g white flour
15g yeast (1 packet), mixed with warm milk and a generous pinch of sugar
warm milk to mix
butter to fry

Method:

Mix together the two flours in a bowl before pouring-in the yeast mixture. Add sufficient warmed milk to make a thin batter (about the consistency of single cream). Cover the bowl with a tea towel and place in a warm spot to prove for about an hour, or until increased greatly in volume.

At the end of this time stir the batter well before frying the pancakes. Lightly grease a frying pan and when hot add 1 tbsp of the batter. Spread over the surface of the pan (there should be enough mixture for an 8cm crempog and fry for 1 minute on each side.

Transfer to an oven to keep warm as your fry the other crempogs. This is excellent served with dried fruit (currants or raisins) and lemon juice.