page_title: Pancake
section_title: Wales
hierarchical_section_title: Pancake / Regional varieties / Europe / Great Britain / Wales
caption_attribution_description: English: Crempog (Welsh pancakes), served in a stack with butter. Made by Mrs FruitMonkey in a south Wales home, using the Anglesey recipe described by Bobby Freeman in First Catch Your Peacock: A Book of Welsh Food (1980).
context_page_description: A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies.
  The pancake's shape and structure varies worldwide. In England, pancakes are often unleavened and resemble a crêpe. In North America, a leavening agent is used creating a thick fluffy pancake. A crêpe is a thin Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is a palačinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used.
  When potato is used as a major portion of the batter, the result is a potato pancake. Commercially prepared pancake mixes are available in some countries.
context_section_description: Welsh pancakes, known as crempog, ffroes and other names, vary considerably. Generally, they are thick and layered on top of each other to form a tall mock-cake, but some are very much like American pancakes, others may be made with yeast (called crempog furum) or oatmeal (although this is also true of American pancakes) and some are like Scotch pancakes. Crumpets and pikelets are sometimes considered a variety of pancake.
caption: Crempog
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