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Crempog Surgeirch (Sour-oats Pancake)

Crempog Surgeirch (Sour-oats Pancake) is a classic Cymric (Welsh) recipe for a traditional pancake made from yeast leavened oat flour that represents the originat, traditional, Welsh pancake. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Sour-oats Pancake (Crempog Surgeirch).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Makes:

8

Rating:

Tags : Vegetarian RecipesCake RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Dyma risét ar gyfer y crempogau gwreiddiol Cymreig wedi eu paratoi gyda blawd ceirch neu haidd wedi cymysgu gydag ychydig o flawd gwenith. Burum sydd yn gwneud a gwaith codi um. Yn arfelol maent yn cael eu paratoi fel crempogau tenau neu 'crepes'.

Cynhwysion:

200g o flawd ceirch neu flawd haidd
135g o flawd plaen
2 wy
3 llwy fwrdd o siwgr
talp mawr o fenyn
7g burum
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 ewyn. Cynheswch 100ml o lefrith neu laeth enwyn a thoddwch y menyn ynddo. Hidlwch y blawd a'r halen i fowlen. Trowch y siwgr i mewn, ffurfiwch bant yn y canol ac ychwanegwch yr wyau wedi'u curo. Trowch i gyfuno yna cymysgwch i fewn y cymysgedd llefrith/llaeth enwyn a menyn. Gweithiwch i fewn digon o lefrith / llaeth enwyn ychwanegol i roi cysondeb hufen dwbl i cytew llyfn. Yn olaf, ychwanegwch y cymysgedd burum, yna gorchuddiwch y bowlen a rhowch y cytew o'r neilltu mewn man cynnes i godi am o leiaf dwy awr. 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'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. Gweinwch gyda thriog neu fenyn.

English Translation

This recipe is for the original Welsh pancakes made from oatmeal or barley meal blended with a little wheat flour. Yeast is used as a leavening agent. These were cooked as thin pancakes or crepes.

Ingredients:

200g oat flour or barley flour
135g 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 two hours.

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.

Serve with treacle or butter.