Serving Size : 4 Preparation Time :0:30
Categories : Pancakes Cuisine: Welsh Style
450 grams plain flour
2 eggs
4 tablespoons parsley -- finely chopped
4 tablespoons baby leeks or spring onions -- finely chopped
salt & pepper
milk to mix
Combine the flour, eggs and milk to make a stiff batter (much stiffer than
you would for an ordinary pancake).
Stir in the seasoning, parsley and leeks
(spring onions if using), leave to stand for 15 minutes.
Cook gently on an oiled (or buttered) frying pan, turning once. The trick is to ensure the
inside is fully cooked through and the outside is slightly browned. Nice
with fatty Welsh bacon.
Source: Jason Cambell
Serving Ideas : In Wales pancakes aren't just a once a year novelty, much like Yorkshire
Pudding they were used as a 'stretcher' for the main dish. Traditionally
Crempog Las (literally green pancake) would have been cooked on a bake stone
( a large flat stone or thick iron plate) placed directly on the fire, today
a heavy frying pan will suffice. You should be looking to produce a rather
thick pancake, in many ways more of an omelette.
