Crempog

Category,

[cooked-description]

Yields4 Servings

 55 g Butter
 450 g Warm Buttermilk
 275 g Plain Flour
 75 g Sugar
 1 tsp Baking Powder
 ½ tsp Salt
 1 tbsp Vinegar
 2 Eggs, well beaten

1

Stir the butter into the warmed buttermilk until melted. Gradually pour the milk and butter into the flour and beat well. Leave the mixture to stand (for a few hours if possible)for at least 30 minutes.

2

Stir the sugar, bicarbonate of soda, salt and vinegar into the beaten eggs. Pour this mixture into the flour and milk mixture and beat well to form a smooth batter.

3

Heavily grease a griddle or hot-stone and heat. Drop the batter, a tablespoon at a time onto the heated griddle and bake over a moderate heat until golden brown on both sides, then keep warm. Continue until all the batter is used up.

4

Spread butter on each pancake and eat while warm.
Jam, banana, syrup, currants and even a chocolate drizzle are of course optional!

Ingredients

 55 g Butter
 450 g Warm Buttermilk
 275 g Plain Flour
 75 g Sugar
 1 tsp Baking Powder
 ½ tsp Salt
 1 tbsp Vinegar
 2 Eggs, well beaten

Directions

1

Stir the butter into the warmed buttermilk until melted. Gradually pour the milk and butter into the flour and beat well. Leave the mixture to stand (for a few hours if possible)for at least 30 minutes.

2

Stir the sugar, bicarbonate of soda, salt and vinegar into the beaten eggs. Pour this mixture into the flour and milk mixture and beat well to form a smooth batter.

3

Heavily grease a griddle or hot-stone and heat. Drop the batter, a tablespoon at a time onto the heated griddle and bake over a moderate heat until golden brown on both sides, then keep warm. Continue until all the batter is used up.

4

Spread butter on each pancake and eat while warm.
Jam, banana, syrup, currants and even a chocolate drizzle are of course optional!

Crempog