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Crempog Geirch (Oatmeal Pancakes)

Crempog Geirch (Oatmeal Pancakes) is a classic Cymric (Welsh) recipe for a traditional recipe of oat batter drop scones traditionally served with bacon or jam. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Oatmeal Pancakes (Crempog Geirch).

prep time

20 minutes

cook time

20 minutes

Total Time:

60 minutes

Additional Time:

(+60 minutes proving)

Makes:

Rating:

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

Original Recipe

Sgonau tafl traddodiadol Cymreig yw’r rhain, gyda cytew burum trwchus o flawd a blawd ceirch mân wedi’i ffrio fesul llwy fwrdd ar radell.

Cynhwysion:

225g o flawd gwyn, wedi hidlo
85g o flawd cairch mân
15g burum bragwr wedi'i hufennu â 1 llwy de o siwgr a 2 lwy fwrdd o laeth tepid
1 wy
pinsiad o halen
300ml or lefrith cynnes (oddeutu)
ychydig saim meu olew i ffrio

Dull:

Cymysgwch y blawd ceirch, y blawd plaen a'r halen gyda'i gilydd mewn powlen ac yna ychwanegwch y burum. Yn olaf, ychwanegwch yr wy wedi'i guro'n dda, gorchuddiwch a gadewch y gymysgedd i godi am 30 munud mewn lle cynnes. Curwch y cymysgedd yn ôl ac os yw'r cytew yn ymddangos yn drwchus iawn teneuwch ef â'r llefrith cynnes. Dylai'r cysondeb fod yn gytew llyfn sy'n disgyn o'r llwy felly ychwanegwch y llefrith yn raddol nes ei fod wedi'i gael. Gorchuddiwch eto a'i roi o'r neilltu i godi am 30 munud arall. Irwch garreg bobi wedi'i gynhesu neu badell ffrio â sylfaen drom yn ysgafn a gollyngwch y cymysgedd iddo, llwy fwrdd ar y tro. Pan mae swigon yn codi i'r gwyneb trowch drosodd a choginiwch yr ochr arall. Os ydynt i'w bwyta ar unwaith, yna taenwch y menyn a'u gweini. Mae crempogau ceirch yn cadw'n dda iawn mewn tun, a gallwch chi ailgynhesu mewn popty isel neu o dan gril araf. Ardderchog wedi'i weini gyda chig moch, jam neu fêl.

English Translation

These are traditional Welsh drop scones, a thick yeasted batter of flour and fine oatmeal fried by the tablespoon on a bakestone.

Ingredients:

225g white flour, sifted
85g fine oatmeal
15g brewer's yeast creamed with 1 tsp sugar and 2 tbsp tepid milk
1 egg
pinch of salt
300ml warm milk (approx)
a little fat or oil for frying

Method:

Mix together the oatmeal, flour and salt in a bowl then stir in the yeast. Finally add the well-beaten egg, cover and leave the mix to rise for 30 minutes in a warm place.

Knock the mixture back and if the batter seems very thick thin it down with the warm milk. The consistency should be a smooth batter that drops from the spoon so add the milk gradually until this is obtained.

Cover again and set aside to rise for 30 minutes. Lightly grease a heated bakestone or heavy-based frying pan and drop the mixture on, a tablespoon at a time. When bubbles appear on the surface, turn over and cook the other side. If they are to be eaten straight away then spread with butter and serve.

Oatcakes keep very well in a tin, and you can re-heat in a low oven or under a slow grill.

Excellent served with bacon, jam or honey.