Can you believe it is Pancake Day already? It has really crepe-d up this year!
One of the most indulgent days is approaching, a day where you can eat the same thing for breakfast, lunch, AND dinner!
Traditionally recognised as the last opportunity to use eggs and fats before fasting for Lent, Shrove Tuesday is famously known for its pancakes and the range of toppings they can be eaten with.
But this year is a unique year for Pancake Day, as it shares the date with St. David’s Day – so let’s celebrate all things Welsh!
We have come up with some delicious sweet and savoury Welsh-inspired toppings and fillings for your pancakes (as well as some of the classics of course!), and a basic recipe for the batter.
Basic Batter recipe
Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
Cook thin pancakes in a hot pan with a little oil for 1 min each side.
Welsh topping ideas:
Leek and Caerphilly cheese
Melt 50g of butter in a pan, add 2 finely sliced leeks and cook for 10-15 mins. Add 75ml of vegetable stock and simmer until reduced by half. Add 50ml of double cream, 50g of grated Caerphilly cheese and 1tsp of wholegrain mustard. Remove from heat and add further 50g of grated Caerphilly cheese. Spoon filling onto cooked pancakes and enjoy!
Melt 50g of butter and 50g of flour in a pan to make a roux. Stir regularly. Slowly add 250ml of warmed strong beer until thick and smooth. Add 250g of grated strong cheddar, along with 2tbsp of Worcestershire sauce and 2tsp of English mustard. Season with salt and pepper. This topping can be served straight onto the pancake, or you can grill the sauce and pancake until browned and bubbling.
Bara Brith batter
Taking the traditional Welsh fruit loaf, this recipe adds the ingredients into the batter itself.
Using the basic batter recipe, exchange 50ml of milk for 50ml of strong tea. Add 1tsp of mixed spice and 100g of dried fruit (this could be raisins, sultanas, currants). Combine, then cook in a hot pan with oil. You may need to make the pancakes slightly thicker than normal, and the cooking time should be altered accordingly. Serve with butter and a sprinkle of brown sugar.
If you are feeling especially patriotic you could try making Crempog, a traditional thick Welsh pancake normally served stacked with butter and berries.
Stir 55g of butter unto 450ml of warmed buttermilk until melted. Pour mixture into 275g of plain flour and beat well. Leave for 30 minutes. Add 75g of sugar, 1tsp of bicarbonate of soda, ½ tsp of salt, 1tbsp of vinegar to 2 beaten eggs. Combine with flour and milk mixture and beat to form a smooth batter. Drop 1tbsp of mixture into a hot pan and cook until golden on both sides.
If you like to stick with traditional toppings for your pancakes, we’ve got you covered!
- Lemon and sugar – 63% of people say that this is their favourite filling
- Chocolate spread and banana
- Maple syrup and fruit
- Yoghurt and blueberries
- Maple syrup and bacon
- Ham and cheese
- Scrambled egg
Make the most of Pancake Day and St. David’s Day this year by trying out one of these recipes. You never know, it might just become your new favourite pancake!
Tag @WeAreTrivallis on social media to show us your Pancake Day creations, and have a flipping fantastic day!