Crempog - Welsh Pancakes

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"The Welsh are famed for their love of pancakes and in Wales they aren't just for Pancake Day but a much loved birthday treat. Made traditionally on the Welsh bakestone, with little fuss or preparation time, they were often made for unexpected visitors. Welsh pancakes, known as crempog in North Wales, are always lavished in salty butter and stacked in a pile to cut like a cake. Most recipes suggest that they are thick and fluffy rather than the paper thin crepe style of pancake. Number of servings and cooking time is an estimate, as the recipe didn't say. From the works of Bobby Freeman."

Original recipe yields 4 servings


  • Serving Size: 1 (185.9 g)
  • Calories 511.1
  • Total Fat - 16.4 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 139.7 mg
  • Sodium - 796.2 mg
  • Total Carbohydrate - 77.8 g
  • Dietary Fiber - 1.9 g
  • Sugars - 23.8 g
  • Protein - 12.4 g
  • Calcium - 83.2 mg
  • Iron - 1.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Beat everything together to a thick batter EXCEPT the baking soda and vinegar.

Step 2

Heat a bakestone, griddle or frying pan to smoking hot and then add the baking soda and vinegar to the batter. Vinegar helps bring lift and lightness to batter; it was used in Britain as a raising aid to Yorkshire pudding when eggs were rationed.

Step 3

Drop spoonfuls of the mixture onto the surface and allow to turn golden on both sides. What size you make them is up to you.

Step 4

Spread each with lots of salty Welsh butter and stack in a pile before cutting in thick wedges to eat.

Tips & Variations

No special items needed.