Sweet lacy pancakes

by | Feb 11, 2021

INGREDIENTS

Makes about 18

  • 130g plain flour
  • ¼ teaspoon bicarbonate of soda
  • ¼ teaspoon baking powder
  • ½ teaspoon active dried yeast
  • ¼ teaspoon Pure Sea Salt in a Finer Flake
  • 1 tablespoon caster sugar
  • 2 eggs
  • 180ml whole milk
  • 100ml water
  • 20g butter, for frying
  • Salted Caramel Spread, to serve
  • Crème fraiche, to serve


    Gwneud oddeutu 18


    130g o flawd plaen

  • ¼ llwy de o soda pobi

  • ¼ llwy de o bowdwr codi

  • ½ llwy de o furum sych actif

  • ¼ llwy de o Halen Môr Pur Halen Môn ar ffurf darnau mân

  • 1 llwy ffwrdd o siwgr mân

  • 2 wy

  • 180ml o laeth cyflawn

  • 100ml o ddŵr

  • 20g o fenyn, ar gyfer ffrio

  • Saws Caramel Hallt Halen Môn, i weini

  • Crème fraiche, i weini

Every year we make pancakes on Shrove Tuesday and wonder why we don’t make them more often. Most often we make a simple batter like this classic, but this year, we have tried something a bit different.

The addition of yeast, bicarbonate of soda and baking powder to this batter gives these pancakes their distinctive, holey appearance, almost like a thin crumpet, offering more cavities for your chosen topping. We serve ours with our own salted caramel spread and a dollop of crème fraiche, but these would work just as well with traditional lemon and sugar. Take care not to overload the pan with butter as the pancakes fry and use a non-stick frying pan if you have one. 

Sift the flour, bicarbonate of soda and baking powder into a mixing bowl. Stir through the sugar, yeast and salt. Make a well in the centre of the dry ingredients and crack in the eggs. Pour the milk and water into the well too and whisk until smooth. Cover and transfer to the fridge for an hour, or overnight.

Heat a non-stick frying pan over a medium-low heat for a few minutes. Add a sliver of butter to the pan and tilt and swirl the pan to coat it in melted butter. Pour ½ a ladleful of batter (about 30ml) into the centre of the hot pan and immediately start to tilt it in a circular motion to thinly coat the pan with the pancake batter, so the round is about 15cm in diameter. You should see holes start to form on the surface straight away. After 3 minutes or so, the surface of the pancake should look dry. Carefully lift the pancake out of the pan with a spatula, without flipping and transfer to a warm plate. Repeat with the remaining pancake batter, adding a sliver more butter if the batter sticks and browns in places.

Stack the cooked pancakes between layers of baking parchment to prevent them sticking together.

Serve a few pancakes per person (they are thin, after all), with salted caramel spread and crème fraiche, to serve.

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Bob blwyddyn rydym yn gwneud crempogau ar ddydd Mawrth Ynyd ac yn pendroni pam nad ydym yn eu gwneud yn amlach. Gan amlaf, rydym yn gwneud cytew syml fel y clasur yma, ond eleni, rydym wedi rhoi cynnig ar rywbeth fymryn yn wahanol. 

Mae ychwanegu burum, soda pobi a phowdwr codi at y cytew hwn yn rhoi eu hedrychiad unigryw, tyllog i’r crempogau hyn, bron fel cramwythen denau, gan gynnig tyllau i’ch topins dewisol. Rydym yn gweini ein rhai ni gyda’n saws caramel hallt gyda llwyaid o crème fraiche, ond byddai’r rhain yn gweithio cystal gyda lemwn a siwgr traddodiadol. Byddwch yn ofalus i beidio â gorlwytho’r badell gyda menyn wrth i’r crempogau ffrio a defnyddiwch badell ffrio nad yw’n glynu os oes gennych un.

Hidlwch y blawd, soda pobi a phowdwr codi i mewn i fowlen gymysgu. Ychwanegwch y siwgr, burum a halen a chymysgwch.  Gwnewch bant yng nghanol y cynhwysion sych a chraciwch y wyau i mewn. Arllwyswch y llaeth a’r dŵr i mewn i’r pant hefyd a churwch hyd nes y mae’r cymysgedd yn llyfn. Gorchuddiwch a rhowch yn y rhewgell am awr, neu dros nos.

Cynheswch badell ffrio nad yw’n glynu dros wres canolig-isel am rai munudau. Ychwanegwch fymryn o fenyn at y badell a gwyrwch a throellwch y badell i’w gorchuddio â menyn wedi toddi. Arllwyswch ½ llond lletwad (oddeutu 30ml) i ganol y badell boeth a gwyrwch y badell ar unwaith mewn symudiad cylchol i orchuddio’r badell â haen denau o gytew crempogau, fel bod y cylch oddeutu 15cm mewn diamedr. Dylech weld tyllau yn dechrau ffurfio ar yr wyneb yn syth. Ar ôl oddeutu 3 munud, dylai arwyneb y grempog ymddangos yn sych. Codwch y grempog allan o’r badell yn ofalus gyda sbatwla, heb ei throi drosodd a’i throsglwyddo i blât cynnes. Gwnewch yr un peth gyda gweddill y cytew crempogau, gan ychwanegu mymryn yn fwy o fenyn os yw’r cytew yn glynu ac yn brownio mewn rhai llefydd.

Pentyrrwch y crempogau wedi’u coginio rhwng haenau o bapurau pobi i’w hatal rhag glynu yn ei gilydd.

Gweiniwch grempog neu ddwy i bob person (maent yn denau wedi’r cwbl), gyda saws caramel hallt a crème fraiche, i weini. 

IMAGE + RECIPE: Anna Shepherd 

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