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Crempog Gri (Welsh Currant Pancake)

Crempog Gri (Welsh Currant Pancake) is a classic Cymric (Welsh) recipe for a classic crepe-style pancake using buttermilk in the batter that's finished with a handful of currants. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Currant Pancake (Crempog Gri).

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Makes:

8

Rating:

Tags : Milk RecipesCake RecipesBritish RecipesCymric/Welsh Recipes

Dyma rysáit fy nheulu ar gyfer crempogau dydd Mawrth Ynyd traddodiadol ei deulu wedi’u gwneud â llaeth enwyn yn hytrach na’r llaeth mwy arferol. Rydw i nawr yn paratoi'r rhain ar gyfer fy nheulu o fore Sul fel trît a nhw yw fy hoff steil crempog o hyd. Dyma grempog denau gyda gwasgariad o gyrens wedi’i weini gyda mêl a sudd lemwn ffres…wedi’i weini gyda phaned dda o de rooibos… nefol!

Original Recipe

Dyma risét fy mam i wneud stwffin saets a nionyn. Opsiwn yn unig yw defnyddio iau'r aderyn.

Cynhwysion:

120g (1 cwpan) o flawd plaen 2 wy 2 lwy fwrdd o fenyn wedi'i doddi Pinsiad o halen 425ml (1 ¾ cwpan) llaeth enwyn (neu laeth) Cyrens 8 darn o fenyn (ar gyfer ffrio) Ar gyfer y gweini: mêl yn rhedeg 2 lemwn, wedi chwarteru

Dull:

Mewn powlen fawr, chwisgwch yd ynghy blawd, wyau, menyn (neu olew) a halen ynghyd, yna ychwanegwch y llaeth yn araf. Parhewch i chwisgio nes i chi gyrraedd cysondeb arllwys (fel hufen sengl); efallai na fydd angen y llaeth i gyd arnoch. Rhowch y bowlen o'r neilltu am o leiaf 20 munud i'w ginio. Trowch y cytew i godi'r blawd yna gosodwch badell ffrio fach, fflat a'i roi dros wres canolig-uchel. Pan mae’n rhy boeth i ddal eich llaw yn agos i ychwanegu pat o fenyn ac ar ôl toddi arllwys tua 75ml (5 llwy fwrdd / ¼ cwpan) o’r cytew ar y badell. Gogwyddwch a chwyrlïwch y badell ar unwaith fel bod y cytew yn lledaenu'n gyfartal ar draws yr wyneb. Cymerwch binsiad tri bys hael o gyrens a'u gwasgaru ar ben y cytew. Pan welwch yr ymylon yn dechrau cyrlio i fyny, codwch yn ysgafn a fflipiwch â sbatwla. Coginiwch am 5 i 10 eiliad arall ar yr ochr arall, dim ond yn ddigon hir i frownio, a'i dynnu i blât. Ail-iro'r badell, os oes angen, ac ailadroddwch nes bod eich cytew i gyd wedi diflannu. (Sylwch fod y grempog gyntaf bron bob amser yn methu; fel arfer gan nad yw'r badell yn ddigon poeth; peidiwch â phoeni, bydd yr un nesaf yn iawn. Trowch ochr ‘hyll’ y grempog i fyny. (Yr ochr gyda'r smotiau yn hytrach na'r marmor ysgafn a lle mae'r cyrens yn procio allan.) Fel arfer byddaf yn eistedd ar blât mewn popty isel tra bod y crempogau sy'n weddill yn coginio. I weini, dewch â’r crempogau cynnes at y bwrdd a gadewch i bawb (yn ofalus) nôl crempog o’r pentwr. Ysgeintio ychydig o fêl, ychwanegu gwasgfa hael o sudd lemwn, rholio a mwynhau.

English Translation

This is my family recipe for his family’s traditional Shrove Tuesday pancakes made with buttermilk rather than the more usual milk. I now prepare these for my family of a Sunday morning as a treat and they remain my favourite pancake style. This is a thin pancake with a scattering of currants served with honey and fresh lemon juice… served with a good cup of rooibos tea… heaven!

Ingredients:

120g (1 cup) plain flour
2 eggs
2 tbsp melted butter
Pinch of salt
425ml (1 ¾ cups) buttermilk (or milk)
Currants
8 pieces of butter (for frying)

To Serve:
runny honey
2 lemons, quartered

Method:

In a large bowl, whisk together the flour, eggs, butter (or oil) and salt, then slowly add the milk. Keep whisking until you attain a pouring consistency (like single cream); you may not need all the milk. Set the bowl aside for at least 20 minutes to cook.
Stir the batter to lift the flour then place a small, flat frying pan and place over medium-high heat. When it’s too hot to hold your hand close to add a pat of butter and when melted pour about 75ml (5 tbsp/¼ cup) of the batter onto the pan.
Immediately tilt and swirl the pan so the batter spreads evenly across the surface. Take a generous three finger pinch of currants and scatter on top of the batter.

When you see the edges start to curl up, gently lift and flip with a spatula. Cook for a further 5 to 10 seconds on the other side, just long enough to brown, and remove to a plate. Re-grease the pan, if needed, and repeat until all of your batter is gone. (Note that the first pancake almost always fails; usually as the pan is not hot enough; don’t worry, the next one will be fine.
Turn the pancake ‘ugly’ side up. (The side with the spots as opposed to the gentle marbling and where the currants poke out.) I usually sit on a plate in a low oven whilst the remaining pancakes cook.

To serve, bring the warm pancakes to the table and let everyone (carefully) fetch a pancake from the stack. Drizzle over a little honey, add a generous squeeze of lemon juice, roll and enjoy.