Welsh Parsley Pancakes Recipes

TRADITIONAL WELSH PANCAKES

Steps:

• Beat everything together to a thick batter except the bicarbonate of soda and vinegar.
• Heat a griddle or frying pan to smoking hot and then add the bicarbonate of soda and vinegar to the batter.
• Drop spoonfuls of the mixture onto the surface and allow to turn golden on both sides. What size you make them is up to you.
• Spread each with lots of salted butter and stack in a pile before cutting in thick wedges to eat.
• Note: Vinegar helps bring lift and lightness to batter; it was used in Britain as a raising aid to Yorkshire pudding when eggs were rationed.

WELSH PANCAKES (CREMPOG)

Steps:

• 1. Warm the buttermilk on the stove top over low heat. Add the butter and stir until melted (be careful not to scorch the buttermilk).
• 2. Place the flour in a large bowl and slowly pour the warmed buttermilk mixture into it and then beat well to create a thick batter. Let stand for a minimum of 30 minutes, or better yet up to 1-2 hours.
• 3. Stir the sugar, baking soda, salt and vinegar into the eggs (that have been well beaten). Then, add this mixture to the flour and milk mixture and beat well (can use a mixer) to form a smooth batter without lumps.
• 4. Grease an iron griddle well (or heavy frying pan) and heat, over medium heat, until it's hot but not smoking. Drop the batter, one large tablespoon at a time, and cook for a few minutes or until golden brown. Flip the pancake and finish cooking on the other side. Continue until all the pancakes are done. You can keep the cooked pancakes warm by wrapping them in a towel.
• 5. Serve the pancakes with butter and jam!

PIKELETS (WELSH PANCAKES)

Steps:

• 1. Sift flour, baking soda, cream of tartar, and sugar together in a mixing bowl. Make a well in the center of the flour mixture.
• 2. Add milk and egg to a small bowl, and use a whisk or fork to beat milk and egg until well combined and pale lemon-colored. Pour milky mixture in the well, and whisk until a smooth batter forms.
• 3. Stir melted butter into the batter.
• 4. Heat a nonstick skillet over medium heat. Add a little butter to grease the bottom of the skillet. Drop 2 to 3 tablespoons of batter into the hot skillet, to form small pancakes 3 1/2 to 4 inches wide. Let cook 1 to 2 minutes. When bubbles form on the surface, use a pancake turner to flip the pikelets over, and cook the other side for 1 minute longer or until lightly browned. (You will probably have to do this in batches because you don't want to crowd your skillet or the pikelets are difficult to flip.)
• 5. Remove cooked pikelets to a platter, and cover with foil to keep warm. Add more butter to skillet if needed, and repeat until all batter is used.
• 6. Serve immediately while still hot, topped with honey or your favorite fruit jam. They're also great at room temperature as a quick snack for tea time, sprinkled with powdered sugar, or you can spread a little honey or jam on top.

WELSH PARSLEY PANCAKES

Steps:

• Mix first 6 ingredients in medium bowl.
• Make well in center; add 1 cup milk and eggs and blend until smooth, adding more milk if batter is too thick.
• Stir in mushrooms.
• Heat 1/8 inch oil in heavy large skillet over medium-high heat.
• Ladle batter into skillet using 2 tablespoons for each pancake.
• Cook until bottom side is golden brown, about 3 minutes.
• Turn and cook until second side is golden brown and pancake is cooked through, about 3 minutes.

CREMPOG

Steps:

• Gently warm the buttermilk in a saucepan.
• Stir in the butter and stir over a low heat until melted.
• Place the flour in a bowl.
• Gradually pour the milk and butter into the flour and beat well.
• Leave the mixture to stand for at least 30 minutes; a few hours would be even better.
• Beat the eggs in a separate bowl.
• Add the sugar, baking soda, salt and vinegar to the eggs and mix.
• Pour the egg mixture into the flour one and beat until a smooth batter is formed.
• Grease a frying pan and heat until hot but not smoking.
• Drop the batter, a tablespoon at a time, onto the frying pan, and cook over a moderate heat until golden brown on both sides.
• Keep the pancakes warm until you've used up all the batter.
• Traditionally, you're meant to slather butter on the crempog but you can enjoy it with any type of topping you fancy!

PASTAI PERSLI (PARSLEY PIE) WELSH

Steps:

• Cold boiled bacon may be used instead of steaky bacon.
• Line a flan ring or pie dish with the prepared pastry and bake it blind in a hot oven.
• Gas Mark 6 (400F) for 15 minutes.
• Blend the flour with a little milk.
• Break the eggs into a basin and beat well, add the blended flour and remaining milk, seasoning and parsley.
• Put the bacon (lightly fried if you are using steaky) into the pastry case and pour over the egg mixture.
• Bake at Gas Mark 3 (325F) for 30-35 minutes.

WELSH PANCAKES - CREMPOG

Steps:

• 1. Stir the butter into the warmed buttermilk until melted. Gradually pour the milk and butter into the the flour and beat well. Leave the mixture to stand for at least 30 minutes (or a few hours if possible) before stirring in the sugar, baking soda, salt and vinegar into the beaten eggs.
• 2. Pour this mixture into the flour and milk mixture and beat well to form a smooth batter. Heavily grease a griddle or hot-stone and heat, then drop the batter, a tablespoon at a time onto the heated griddle and cook over a moderate heat until golden brown on both sides. Keep the crempog warm and continue this method until all the batter is used up.
• 3. Spread butter on each pancake and eat while warm. Jam, sliced banana, syrup, currants, powdered sugar or a chocolate drizzle are optional toppings.