Pancake Day was always a favourite occasion in our household growing up - putting together the mix and filling ourselves up with the battered treat - our topping of choice was simple lemon juice and sugar. Every home seems to have its own tradition when it comes to pancakes - some slather on the Nutella with sliced bananas, some have fruit and ice cream, jam, and a host of other experimental topping ideas, the only limitation is your imagination - and your pantry.
The history of Pancake Day, or Shrove Tuesday, is that of a traditional feast day, where we all gobble up the luxuries in the cupboard before the commencement of Lent. While for many that religious ritual remains, for others it has become more of a cultural tradition that everyone can enjoy, and with it the pancake recipes and their toppings abound.
Traditional Welsh pancakes (crempogau)
In England, traditional Shrove Tuesday pancakes are quite a simple plant of flour, milk, eggs and butter, but with a whole world of different types of pancake out there, Pancake Day is also an opportunity to embrace and explore recipes from different regions.
Amongst them, the traditional Welsh pancake, also known as crempog, is a thicker alternative to the crepe style. It's also typically eaten on Shrove Tuesday, but there's no need to limit yourself to the one day!
How to make crempogau - Welsh pancakes
Lion Quays in Shropshire is especially proud of its team and its culinary offering. The welcoming, waterside hotel and spa overlooks the Llangollen Canal in Oswestry, on the border with Wales. Here, their Welsh Group Executive Chef, Michael Batters, is a culinary master, bringing in thoughtful local influences across the menu. In honour of the occasion, he kindly shared his Welsh crempog recipe so you can try it for yourself at home... or, if you prefer, visit them for a spa getaway and try them the way the pros do it!
Welsh crempog recipe
Ingredients
- 370g self-raising flour
- 120g caster sugar, plus 1 tbsp for sprinkling
- 10g mixed spice
- Two large free-range egg
- 370ml semi-skimmed milk
- 100g sultanas
- Two tbsp butter melted
Method
- Mix the flour, sugar and mixed spice in a bowl, add the egg. Whisk, and fold in the sultanas.
- Heat a heavy-based frying pan and add a little butter.
- Place one tablespoon of batter in the pan to make a small pancake
- Cook until bubbles appear on the surface, then flip and cook the other side until golden (usually around 1–1½ minutes).
- Serve warm with butter and a sprinkling of caster sugar.
