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1. Mix all the dry ingredients in a large bowl.
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2. Make a well in the center and add the beaten eggs and the buttermilk alternately, to make a fairly thick batter.
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3. Beat well until bubbles rise on the surface.
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4. 'Crempog' are fried on a greased pan the size of a small dinner plate.
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5. As each one is fried on both sides, it is placed on a hot dish, spread generously with butter and kept hot.
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6. When a pile of a dozen or more have been made, they are cut in quarters through the entire pile and served hot for tea, with jam if desired.
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NOTE:
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The same batter mixture, fried in a smaller size, makes Light or Backstone Cakes - these were originally baked on a griddle or bakestone, hence the name.
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