Crempog Welsh Leek And Mushroom Pancakes Recipes

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!

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.

Steps:

• Sift the flour and salt together.
• Add the egg, and then the milk a little at a time, stirring to make a smooth batter. Allow to sit for 30 minutes.
• Lightly oil a hot frying pan and spread a thin layer of batter in the pan. Cook until golden brown and turn over and brown the other side. Keep the cooked pancakes in a warm oven while you cook the rest.
• Saute the leeks and mushrooms in the butter until the vegetables are softened, and season with the pepper to taste.
• Put a portion of the vegetables in the center of each pancake and roll up.
• Serve hot.