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  • Writer's pictureJames Howe

Fluffy Welsh Crempog

I recently discovered these little treats and they have soon become a staple of the Howe house breakfast table. Each fluffy mouthful is a heartwarming, comforting & joyful as the last. If you haven't tried these Welsh pancakes, whip up a batch and give them a go!

Private chef Wales


Serves 4


275g self raising flour

75g sugar

1tsp baking powder

1/2tsp salt

2 eggs

450ml buttermilk

50g butter

1tbsp distilled vinegar


  1. Preheat a frying pan or griddle pan on a medium heat.

  2. Add the butter into the pan and allow to melt.

  3. Take a bowl and fold in the flour, sugar, baking powder & salt.

  4. Add the eggs and whisk together to form a paste. Adding the eggs first will help avoid lumps in the batter.

  5. Pour in the melted butter (switching off the pan), vinegar & butter milk and mix until a smooth batter forms.

  6. Leave the batter to rest for 20 minutes. The rest time will result in a fluffier crempog, so be patient, it will be worth the wait!

  7. Place the frying pan back on to a medium heat and drizzle in a splash of oil.

  8. Use a table spoon to drop in a little batter. Aim to drop straight down as apposed to using the side of the spoon, this will keep them in a nice round consistent shape.

  9. Cook for roughly 2 minutes per side or until golden brown.

  10. Flip over and brown the other side. Try to avoid patting them on the top, you may knock the air out and make them slightly dense.

  11. Remove from the pan and place on a little kitchen paper to drain any oil.

  12. Serve 3 per portion with fruit, chocolate, honey or just a little lemon juice.


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