Английская Википедия:Crempog
Шаблон:Use British English Шаблон:Use dmy dates Шаблон:Infobox food
The crempog (plural: crempogau) is a Welsh pancake made with flour, buttermilk, eggs, vinegar and salted butter. Traditionally made on bakestones or griddles, the Шаблон:Lang is one of the oldest recipes in Wales. They are also known as Шаблон:Lang, Шаблон:Lang and Шаблон:Lang and are normally served thickly piled into a stack and spread with butter. It is traditionally served at celebrations in Wales, such as Shrove Tuesday and birthdays.
Name
The word "crempog" has its origins in the Welsh language, but is similar to the Breton word Шаблон:Lang, which is also a type of pancake.[1][2] Comparisons are often drawn between the two Celtic languages which share ancestry in the Brittonic language, though the krampouezh is more dainty than the crempog and is today closer to a crêpe than a pancake.Шаблон:SfnШаблон:Sfn
The English word crumpet may be derived from crempog or Cornish Шаблон:Lang.[1][3]
History
The history of food in Wales is poorly documented, and much of what is known lies in verbal and archaeological evidence. Wales has a long history of baking using a bakestone (Welsh: maen), a large round portable flatstone.Шаблон:Sfn The flagstone was replaced by a metal plate known as a Шаблон:Lang (griddle), and these appeared among the list of objects made by blacksmiths in the Laws of Hywel Dda (13th century).Шаблон:Sfn Bakestones were commonly used throughout rural Wales for making flatbreads with evidence of their use found in farmhouses and in the homes of landed gentry.Шаблон:Sfn Early flat stones were placed on a tripod over an open fire, though in many areas, especially in south-west Wales, a specially designed circular iron frame with a half hoop handle was used.Шаблон:Sfn By the early decades of the twentieth century built-in wall ovens were common throughout kitchens in Wales, though these would be wood and coal burning.Шаблон:Sfn The tradition of using a bakestone coexisted with these newer ovens. Heating the large ovens was generally confined to one day a week and was used to make bread and cakes to last the family until the next week.Шаблон:Sfn These were augmented with whatever could be cooked over the open fireplace using the bakestone.Шаблон:Sfn Common foods cooked using this method were Шаблон:Lang (griddle cake), Шаблон:Lang (unleavened bread), Шаблон:Lang (speckled cakes) and Шаблон:Lang.Шаблон:Sfn
Although there is no documented evidence of the earliest crempog recipe, the basic ingredients, readily available in Wales suggests a long history. The recipe for Шаблон:Lang reflects very old cookery traditions that were once common throughout Britain.Шаблон:Sfn Bobby Freeman, writing in 1980, states that Шаблон:Lang, along with cawl, is the one Welsh ingredient to have endured from past times.Шаблон:Sfn Despite Шаблон:Lang being a staple of Welsh cuisine due to its ease of preparation in past times, it is also connected to traditional celebrations.Шаблон:Sfn Шаблон:Lang was served on Shrove Tuesday throughout Wales and was associated with birthdays, especially in south Wales, where the stack of pancakes are cut down in wedges and served like a cake.Шаблон:SfnШаблон:Sfn
Preparation
For the standard Шаблон:Lang recipe, butter is melted in warm buttermilk and then poured into a well of flour and beaten. The mixture is meant to stand for a few hours. A second mixture is made using sugar, bicarbonate of soda, vinegar and beaten eggs. The mixtures are then combined to make a smooth, dense batter.Шаблон:Sfn
The thick batter is poured onto a hot bakestone or griddle, over a moderate heat. The Шаблон:Lang is cooked until golden on both sides and served in a stack with butter spread on each pancake.Шаблон:Sfn
Variants
In Anglesey and Caernarfonshire Шаблон:Lang were prepared as Шаблон:Lang, a pancake made with yeast, or Шаблон:Lang where the normally coarse flour was replaced with refined flour.Шаблон:Sfn These pancakes were meant for the family of the house with the servants of the house being served Шаблон:Lang or Шаблон:Lang, an oatmeal-based pancake.Шаблон:Sfn
Although Шаблон:Lang is the term most commonly associated with Welsh pancakes they were known by different names around the country. Шаблон:Lang was the term most often used in north Wales, while in parts of Carmarthenshire and Glamorgan they were known as Шаблон:Lang (singular: Шаблон:Lang).Шаблон:Sfn In other parts of Glamorgan they were known as Шаблон:Lang (plural: Шаблон:Lang), while in Cardiganshire they were called Шаблон:Lang (plural: Шаблон:Lang).Шаблон:Sfn In some areas of both Cardiganshire and Carmarthenshire they were known as Шаблон:Lang.Шаблон:Sfn
As with most meals there are no specific recipe for Шаблон:Lang.Шаблон:Sfn The Glamorganshire Шаблон:Lang are almost identical to Scottish pancakes (drop scones), which may have been brought to the region by Scottish labourers during the industrialization of the south Wales coalfields, but the piling of them into a stack smothered in butter harks to Welsh traditions.Шаблон:Sfn
In poetry
A Welsh verse[4] sung by children refers to crempogau:
- Шаблон:Lang
- Шаблон:Lang
- Шаблон:Lang
- Шаблон:Lang
- Шаблон:Lang
- Шаблон:Lang
- Шаблон:Lang
- Шаблон:Lang
- Шаблон:Lang
- Шаблон:Lang
In English:
- Auntie Elin Enog
- Please may I have a pancake?
- You can have tea and brown sugar
- And your apron full of pudding
- Auntie Elin Enog
- My mouth is parched for pancakes
- My mum is too poor to buy flour
- And Sian is too lazy to get the treacle
- And my father's too sick to work
- Please may I have a pancake?
See also
References
- Bibliography
External links
- Crempog recipe at www.everything2.com
- Crempogs Ynys Mon recipe
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