Crempogs: Thick pancakes with honey.

Welcome to a journey through time with a Welsh culinary classic! In this recipe, we honor the heritage of Welsh pancakes, known as "crempogs" in Wales, and bring a twist of modernity by comparing the traditional version, which uses yeast, with the contemporary adaptation using baking agents like baking powder. Delve into the rich history of the Welsh pancake, which pre-dates its American cousin by centuries, and discover both the old and new through these deliciously fluffy delights, courtesy of the Backyard Chef.

Ingredients:

Traditional Welsh Cog:

- 1 cup milk (warm)

- 1 teaspoon quick-acting baking yeast

- 1 tablespoon sugar, plus extra for the batter

- 1 cup buttermilk (or 1 cup milk plus 1 tablespoon vinegar to make your own)

- Pinch of salt

- 2 cups all-purpose flour

- 2 eggs

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Modern Welsh Cog:

- 1 cup buttermilk (or 1 cup milk plus 1 tablespoon vinegar)

- 1 1/2 cups all-purpose flour

- Pinch of salt

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 2 eggs

- 2 tablespoons melted butter

- Butter for cooking

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Prep Time: 15 minutes + Resting Time (45 minutes for traditional, 30 minutes for modern)

Cook Time: 10-15 minutes

Total Time: 1 hour 10 minutes – 1 hour 20 minutes

Servings: 6-8 pancakes (depending on size)

Equipment:

- Mixing bowls

- Whisk

- Frying pan or griddle

- Measuring cups and spoons

- Cling wrap

Cooking Tips:

- Ensure the milk is warm but not too hot to activate the yeast without killing it.

- When making buttermilk from scratch, let the mixture sit for a few minutes after adding the vinegar to let it curdle.

- When the modern batter is resting, do not overmix as you want to keep the leavening action ongoing when cooking.

- Cook pancakes on a medium-low heat to get them golden brown without burning.

Instructions:

Traditional Welsh Cog:

1. Start by preparing the yeast mixture. In a bowl, combine the warm milk with a teaspoon of yeast and a tablespoon of sugar. Mix lightly, and let it activate for 5-10 minutes.

2. While the yeast is activating, make the buttermilk by adding a tablespoon of vinegar to a cup of milk, stir, and set aside to curdle.

3. In a large mixing bowl, add an additional portion of sugar and a pinch of salt to the flour. Give it a quick mix.

4. Beat two eggs in a separate bowl and then add them to the flour mixture.

5. Incorporate the yeasty milk mixture and the homemade buttermilk into the flour. Whisk until you achieve a nice lump-free batter.

6. Allow the batter to rest covered with cling wrap for about 45 minutes to an hour.

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Modern Welsh Cog:

1. In a separate bowl, combine the dry ingredients: flour, salt, baking powder, and baking soda.

2. In another bowl, beat two eggs, then add the buttermilk and melted butter to it.

3. Gradually add the wet mixture into the dry ingredients, stirring until just combined.

4. Let the modern batter rest for about 30 minutes.

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Cooking the Cogs:

1. Preheat your frying pan or griddle on medium-low heat and add some butter.

2. For modern cogs, ladle out the batter onto the pan. For a standard-sized pancake, use about 1/4 cup of batter.

3. Cook until bubbles appear on the surface, then flip and cook until golden brown. Keep warm while cooking successive pancakes.

4. For traditional cogs, once the batter has rested and bubbled, cook in the same manner as the modern cog.

5. Serve the cogs hot with your choice of toppings, such as fresh fruit, jam, or a drizzle of honey.

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This recipe faithfully represents the classic and modern takes on the Welsh "cog" and is proudly shared by the Backyard Chef on their YouTube channel. May you enjoy the taste of Wales in the comfort of your own backyard!

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Crempogs: Thick pancakes with honey.