Lately I've gotten really interested in learning more about my heritage. As part of the learning and exploring experience, I have (of course) been cooking traditional recipes like crazy! So many of these recipes are meat heavy, which generally presents a challenge. As a result, I try to find breakfast and dessert recipes that animal-friendly.
Which brings me to..Crempogs! A Crempog is like a Welsh buttermilk pancake. The recipe I'm about to give you dates back to the 18th/19th centuries, but the original yeast one is even older (but I kind of hate working with yeast, so buttermilk it is!).
The cakes are traditionally cooked on a cast iron bake stone, so I used a regular cast iron skillet. If you don't have one, I'm sure they'd come out fine with a regular pan. The recipe I originally found was in odd (at least for an American girl) measurements, so I had to covert them to regular cups, etc. What follows is my interpretation, with a link to the original recipe below. Enjoy!
3 1/3 cups of all purpose flour
1 3/4 cup buttermilk
3 eggs, beaten
2 tsp. baking soda
butter for frying
Whisk the baking soda and the buttermilk in a bowl, then add the flour and beaten eggs. The batter should be really thick, much more so than a regular pancake batter. Put the batter in the refrigerator for an hour or two.
Note: Do normal people really keep buttermilk in their refrigerators? I don't. It always seems to go bad before I end up using it, which is why I was SO OVERJOYED to find powdered buttermilk in my grocery store. Four tablespoons added to one cup of water is equal to (and tastes like) a cup of regular, store bought buttermilk. For this recipe, I used seven tablespoons to the 1 3/4 cups of water.
Heat up the skillet and bring the batter out of the refrigerator, giving it a quick stir before using it. The pan is hot enough when you flick water on the surface and it sizzles and bubbles. Using a tablespoon, drop the batter onto the skillet and cook like regular pancakes.
Crempogs are traditionally served with golden syrup and sugar, but I found other things that were also phenomenal with it. I tried the original golden syrup/sugar combination, but also tasted strawberry Brummel & Brown, maple syrup, and wild cherry preserves. I basically tried a different topping with each one!
The original recipe, along with a little history, can be found here: