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Drinks and Coctails Recipes

  Added: Apr 27, 2011  •  Visited (449)  •  Print version Print this recipe (54)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
What You Need:
  • ˝ pound plain flour
  • 2 teaspoons cream of tartar (cream can be diluted with sweet milk)
  • A pinch of salt
  • 2 - 3 oz sugar
  • 1 teaspoon bicarbonate of soda
  • 2 eggs
  • Buttermilk to mix (if buttermilk is not available, sour milk or cream may be used)

  • How To Cook:
    1. Mix all the dry ingredients in a large bowl.

    2. Make a well in the center and add the beaten eggs and the buttermilk alternately, to make a fairly thick batter.

    3. Beat well until bubbles rise on the surface.

    4. 'Crempog' are fried on a greased pan the size of a small dinner plate.

    5. As each one is fried on both sides, it is placed on a hot dish, spread generously with butter and kept hot.

    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.

        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.
    This recipe is also available in:
    Cuisine » Europe » Wales
    Dish » Breakfast Dishes
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Cream
    Main Ingredient » Dairy » Buttermilk


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