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Ffroes (Pancakes)

Ffroes (Pancakes) is a classic Cymric (Welsh) recipe from Glamorgan for a traditional crepe-style pancake. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Pancakes (Ffroes).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+60 minutes resting)

Makes:

Rating:

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

Original Recipe

Ffroes yw'r enw lleol Morgannwg am grempogau (Crempog yng Ngogledd Cymru, neu Poncagen yn llawer o dde Cymru). Dyma rysáit glasurol o Forgannwg.

Cynhwysion:

500g o flawd plaen (wedi'i hidlo)
400ml llaeth enwyn
3 wy (wedi'i curo)
1/2 llwy de o halen môr
2 llwy de o soda pobi
25g o fenyn (ar gyfer ffrio)
50g o fenyn (ar gyfer pobi)
3 llwy fwrdd o surop euraidd (surop corn)
3 llwy fwrdd o siwgr

Dull:

Mewn powlen cymysgwch y soda pobi gyda'r llaeth enwyn. Ychwanegwch y blawd wedi’i hidlo a’r wy wedi’i guro a’u chwisgio i mewn i wneud cytew trwchus — dylai fod yn fwy trwchus na chytew crempog arferol, ychwanegwch fwy o flawd os yw ychydig yn wlyb. Gadewch y cytew o'r neilltu i orffwys yn yr oergell am awr neu ddwy. Tynnwch o'r oergell, chwisgwch yn drylwyr yna cynheswch badell ffrio. Ychwanegwch darn o fenyn i'r badell ffrio, ac yna gan gollwng llwy fwrdd fawr o'r cymysgedd Crempog ar y tro a'i ffriwch bob ochr nes ei fod yn frown euraid. Byddant yn ffurfio disgiau bach, crwn, trwchus. Pentyrrwch bob crempog ar ddysgl fetel neu hambwrdd popty a rhowch talpiau mawr o fenyn drostynt — cadwch nhw'n gynnes yn y popty nes bod yr holl crempog wedi'u ffrio a bod modd gweini pawb. Rhowch sawl crempog ar blât cynnes, arllwyswch ychydig o surop euraidd drosto ac ychydig o siwgr cyn ei weini.

English Translation

Ffroes is the local Glamorgan name for pancakes (Crempog in North Wales, alternately Poncagen in much of South Wales). Here is a classic recipe from Glamorgan.

Ingredients:

500g plain flour (sifted)
400ml buttermilk
3 eggs (beaten)
1/2 tsp sea salt
2 tsp bicarbonate of soda
25g butter (for frying)
50g butter (for baking)
3 tbsp of golden syrup (corn syrup)
3 tbsp of sugar

Method:

In a bowl mix the bicarbonate of soda with the buttermilk. Add in the sifted flour and the beaten egg and whisk into a thick batter – it should be thicker than a normal pancake batter, add more flour if a little wet. Leave the batter to rest in the fridge for an hour or two.

Remove from the fridge, whisk thoroughly then heat a frying pan. Add in a knob of butter to the frying pan, and then drop in a large tablespoon of the Crempog mixture at a time and fry each side until golden brown. They will form small, round, thickish discs.

Pile each crempog on a metal dish or oven tray and place large dabs of butter over them — keep them warm in the oven until all the crempogs are fried off and everyone can be served. Place several crempogs on a warm plate, drizzle over some golden syrup and a sprinkle of sugar before serving.