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Crempog Gaernarfon (Caernarfon Pancakes)

Crempog Gaernarfon (Caernarfon Pancakes) is a classic Cymric (Welsh) recipe for a traditional large and thin pancake, served either for breakfast or tea. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Caernarfon Pancakes (Crempog Gaernarfon).

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

Mae'r rysáit hwn ar gyfer crempog Cymreig yn dod o Gaernarfon yng Ngwynedd ac yn dyddio i'r 1800au. Câi'r rhain eu pobi ar ffurf crempogau mawr tenau a byddent yn wreiddiol wedi'u gweini â thriog neu fenyn. Fodd bynnag, erbyn yr 1880au, bu'n bosibl cynhyrchu Syrop Aur clir yn sgil proses newydd o ddarparu siwgwr, a ddaeth hwn yn gyfeiliant mwy poblogaidd. Mae ychwanegu soda pobi i'r cytew yn golygu bod y fersiwn hon o'r rysáit yn tarddu ar ôl 1850au.

Cynhwysion:

225g o flawd plaen
darn o fenun maint cneuen ffrengig
digon of leath enwyn i wneud cytew llyfn
1 wy
1/2 llwy de o soda pobi

Dull:

Hidlwch y blawd i fowlen ac yna rhwbiwch y menyn i fewn iddo. Cymysgwch ddigon o laeth enwyn i cytew llyfn o gysondeb hufen. Curwch yr wy ac yna chwisgo i fewn i'r cytew cyn ei roi o'r neilltu i orffwys am 60 munud. Ychydig cyn ffrio ychwanegwch y soda pobi. Os nad yw'r llaeth enwyn yn ddigon asidig i ffisio'r bicarb ychwanegwch ychydig ddiferion o finegr neu sudd lemwn. Rhowch badell ffrio fawr anlynol dros wres canolig-uchel. Ychwanegwch ychydig o fenyn a phan yn frown euraidd ychwanegwch lond lletwad o'r cytew. Trowch y badell i orchuddio gyda'r cytew a choginiwch nes bod swigod yn ymddangos ar yr wyneb. 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 recipe for Welsh crempog (pancake) comes from Caernarfon in Gwynedd and dates to the 1800s. These were baked in the form of large thin pancakes and would originally have been served with treacle or butter. However, by the 1880s a new refined process made possible the production of clear Golden Syrup which became a more popular accompaniment. The addition of bicarbonate of soda to the batter means that this version of the recipe originates after 1850.

Ingredients:

225g plain flour
walnut-sized piece of butter
enough buttermilk to mix to a smooth batter
1 egg
1/2 tsp bicarbonate of soda

Method:

Sift the flour into a bowl then rub in the butter. Mix in enough buttermilk to give a smooth batter the consistency of double cream.

Beat the egg then whisk into the batter and set aside to rest for 60 minutes.

Just before frying add in the bicarbonate of soda. If the buttermilk is not sufficiently acid to fizz the bicarb add a few drops of vinegar or lemon juice.

Place a large non-stick frying pan over medium-high heat. Add a little butter and when golden brown add in a ladleful of the batter. Swirl the pan to coat in the batter and cook until bubbles appear on the surface.

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.