CREMPOG Traditional WELSH 200 years BEFORE AMERICAN Pancakes
Crempog, also known as Welsh pancakes, is one of Wales' oldest and most traditional dishes. The history of crempog dates back hundreds of years, far predating the American-style pancake that is commonly known today. Crempog differs from the American pancake in a few key aspects, including ingredients and preparation methods, resulting in a texture that is often thicker and spongier.
The origins of crempog can be traced back to when the main ingredients were staples in Welsh diets, incorporating flour, buttermilk, eggs, and often yeast, setting them apart from the baking powder-leavened American pancakes. These Welsh pancakes are traditionally enjoyed with butter, jam, or treacle, and they have been a festive treat, especially on Shrove Tuesday and other special occasions.
As recognised today, the American-style pancake began to take shape in the 19th century with the advent of chemical leaveners like baking powder, which gave rise to the fluffier, lighter pancakes. This pancake style became popular in America and is what most people think of when they hear "pancake" in the United States.
In summary, the Welsh crempog predates the American-style pancake in terms of recipe and tradition, with its origins deeply rooted in Welsh culinary history, reflecting a connection to the land and its agricultural practices. The American pancake, with its own distinct characteristics, evolved later due to different ingredients and technological advancements in cooking.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Modern Crempog
Ingredients:
- 225g (1 ¾ cups) all-purpose/plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 1 tablespoon sugar
- Pinch of salt
- 2 eggs, beaten
- 300ml (1 ¼ cups) buttermilk (Milk + 1 ¼ tbsp vinegar)
- 50g (¼ cup) butter, melted
- Additional butter or oil for cooking
Cover rest 30 mins.
Traditional Crempog
Ingredients:
- 2 cups (500 ml) warm milk
- 1 tablespoon sugar
- 1 ounce (28 grams) fresh yeast or 1 heaped teaspoon dried yeast
- 1 pound (450 grams) all-purpose/plain flour
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1/4 cup (50 grams) sugar (optional, for sweetness)
- 1/2 cup (125 ml) buttermilk or sour milk
- Butter, for cooking
Yeast activates 10 mins.
Cover rest 45 mins.
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