*whichever word you choose to use, they are all Welsh for pancake! This year shrove Tuesday falls the day before St David's day so what better time to dig out our Welsh pancake recipes ready for a proper Welsh teatime. Bigger and better (& fluffier) than the classic pancake, pancos are traditionally cooked on a cast iron bakestone (but you can use a frying pan if you don't happen to have one to hand...)
You will need:
2 oz/ 55g butter
15 fl oz/ 450 ml warm buttermilk
10 oz/ 275g all purpose/plain flour
3 oz/ 75g sugar
1 tsp bicarbonate of soda
½ tsp salt
1 tbsp vinegar
2 eggs, well beaten
Method:
Stir the butter into the warmed buttermilk until melted. Gradually pour the milk and butter into the the flour and beat well. Leave the mixture to stand for at least 30 minutes (or a few hours if possible) before stirring in the sugar, bicarbonate of soda, salt and vinegar into the beaten eggs.
Pour this mixture into the flour and milk mixture and beat well to form a smooth batter. Heavily grease a griddle/ frying pan and heat, then drop the batter a tablespoon at a time onto the griddle and cook over a moderate heat until golden brown on both sides. Keep the pancos warm and continue this method until all the batter is used up.
Top with banana, syrup, lemon, sugar, chocolate...whatever you like! Try mixing some currants into the batter for a twist on traditional Welshcakes.
We had a go ourselves at fforest...
Our recipe is adapted from Visit Wales
