Click on the image, above to submit to Pinterest.

Crempog Furum (Yeast Pancake)

Crempog Furum (Yeast Pancake) is a classic Cymric (Welsh) recipe for a traditional thick yeasted pancake that can be served for breakfast or tea time. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Yeast Pancake (Crempog Furum).

prep time

20 minutes

cook time

29 minutes

Total Time:

40 minutes

Makes:

Rating:

Tags : Vegetarian Recipes Milk Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma'r ffurf wreiddiol o grempog, gan ddefnyddio burum i godi'r does.

Cynhwysion:

335g o flawd plaen
2 wy
3 llwy fwrdd o siwgwr
talp mawr o fenyn
7g o furum
pinsiad o halen
llefrith neu laeth enwyn, i roi cytew llyfn

Dull:

Cymysgwch y burum gydag ychydig o siwgr a dŵr cynnes i bast llyfn. Rhowch o'r neilltu mewn lle cynnes am tua 10 munud i ewynnu. Cynheswch 100ml o lefrith neu laeth enwyn a thoddwch y menyn ynddo. Hidlwch y blawd a'r halen i bowlen. Cymysgwch y siwgr i fewn, ffurfiwch bant yn y canol ac ychwanegwch yr wyau wedi'u curo. Trowch i gyfuno yna ychwanegwch y gymysgedd llaeth/llaeth enwyn a menyn. Gweithiwch i fewn digon o lefrith / llaeth enwyn ychwanegol i roi cytew llyfn o cysondeb hufen dwbl. Yn olaf, ychwanegwch y cymysgedd burum yna gorchuddiwch y bowlen a rhowch y cytew o'r neilltu mewn lle cynnes i godi am o leiaf awr. I goginio, cynheswch blanc neu badell ffrio fawr. Ychwanegwch ychydig o fenyn a phan yn frown euraidd ychwanegwch lond lletwad o'r cytew. Y tro hwn, peidiwch â chwyrlïo'r badell fel y byddech chi'n ei wneud fel arfer, mae angen i'r rhain fod yn grempogau mwy trwchus. Trowch y grempog drosodd a'i choginio nes ei fod wedi brownio'n braf ar yr ochr arall. Trosglwyddwch i ffwrn isel i gadw'n gynnes wrth i chi goginio'r grempog nesaf.

English Translation

This is the original version of crempog, using yeast as the raising agent.

Ingredients:

335g plain flour
2 eggs
3 tbsp sugar
large knob of butter
7g yeast
pinch of salt
milk or buttermilk, to give a smooth batter

Method:

Blend the yeast with a little sugar and warm water to a smooth paste. Set aside in a warm place for about 10 minutes to froth.

Heat 100ml of milk or buttermilk and melt the butter in it. Sift together the flour and salt into a bowl. Stir in the sugar, form a well in the centre and add the beaten eggs. Stir to combine then blend in the milk/buttermilk and butter mixture. Work in enough extra milk/buttermilk to give a smooth batter the consistency of double cream.

Finally add the yeast mixture then cover the bowl and set the batter aside in a warm plate to rise for at least an hour.

To cook, heat a bakestone or large frying pan. Add a little butter and when golden brown add in a ladleful of the batter. This time, do not swirl the pan as you would normally do, these need to be thicker pancakes.

Flip the pancake over and cook until nicely browned on the other side. Transfer to a low oven to keep warm as you cook the next pancake.