Ingredients

twelve ounces plain flour
two eggs
three tablespoonfuls sugar
a large knob of butter
quarter ounce yeast
a little salt
milk or buttermilk

Method

Mix the yeast with a little sugar and warm water and leave to prove in a warm place.
Heat the milk or buttermilk and dissolve the butter in it.
Sift the flour and salt into a bowl, add the sugar, make a well in the centre and pour the well-beaten eggs into it.
Now gradually add the milk and beat the mixture well to make a soft, creamy batter.
Lastly, add the yeast mixture and leave the batter to rise in a warm place.
Bake the pancakes on a heated bakestone or frying-pan in the usual way.
Then split each pancake in half and spread with butter.
Serve warm.

Crempog Surgeirch – Sour-oats Pancake

The basic ingredient used in making these sour-oats pancakes was oatmeal, or barley meal, mixed with a little plain white flour. Using a little yeast, the batter was prepared by following the same method as for Crempog Furum (yeast pancake) above, but was baked in the form of large thin pancakes. They were served with treacle or butter.
Capel Garmon, Denbighshire.