Everyone loves pancake day, but don’t wait for Shrove Tuesday to get pancaking, everyday can be a day for these versatile little suckers – layer them up for breakfast, eat them as a starter or as a savoury main meal, like in the recipe we’ve featured. Go to the different Celtic countries, and you’ll find variations on the pancake, they come in different shapes, sizes and thickness. Scottish drop scones are just the fat cousin of Breton crepes dentelles, who in turn are delicate sister-in-law to crampoethau or our holey crumpets.
In Wales we also have Pice’r Pregethwr, or pikeltes, Pancws Llaeth Sur, sour milk pancakes and of course crempogau, or the most well-known incarnation, the traditional pancake. Originally cooked on a bakestone, like Welsh cakes, pancakes are buttered and placed in a stack, then cut into four equal portions. Of course if you don’t own a bakestone, use a heavy frying pan or even a griddle.
- 4oz / 125g plain flour
- 1/2 pint / 250ml milk
- 1 egg
- pinch of salt
- 2 large leeks, chopped
- 6oz / 150g mushrooms, sliced
- black pepper
- 1oz / 25g butter
- grated Caerphilly cheese 100g
Preheat the oven. Put the flour and salt into a large mixing bowl, and make a well in the middle. Add the egg and begin to mix, then adding the milk until a smooth batter. Add oil or butter to the frying pan or bakestone, once hot cover with a thin layer of the batter and cook until golden brown on the base, then turn and cook the other side. Put the pancakes in the oven on a plate.
Meanwhile fry the leeks and mushrooms,season with black pepper, and once cooked add to each pancake, scatter over the grated cheese and roll up and serve.
Leek and Mushroom Pancakes (Crempog),