Chocolate Crempog (Welsh Pancakes) with Protein Boost

Chocolate protein pancakes topped with raspberries and chocolate sauce

Chocolate Crempog (Welsh Pancakes) with Protein Boost

Crempogau are some of Wales’ oldest traditional dishes - thick, fluffy pancakes usually cooked on a bakestone (or heavy frying pan) and enjoyed stacked with butter or honey. Unlike thinner crêpes, crempog are made with buttermilk and butter in the batter, giving them a rich, slightly tangy flavour and soft texture.

This version brings them into the present with the addition of Naked Nutrition’s chocolate whey powder. The result is a stack of chocolatey Welsh pancakes that double up as both a comfort food and a high-protein treat.

Course Breakfast, Brunch, Dessert, Snack

Cuisine British, Welsh

Keyword pancakes, Protein, welsh pancakes, Welsh recipes

Prep Time 10

Cook Time 10

Resting Time 30

Total Time 50

Servings crempog

Calories 206kcal

Author Kacie Morgan

Cost 0.36p

Equipment

Traditional Welsh bakestone or skillet optional
Non-stick frying pan or crepe pan if not using a bakestone or skillet

Ingredients

300 ml buttermilk warmed
25 g unsalted butter, melted (plus extra for greasing) plus a little extra for greasing
1 tbsp vinegar (malt or cider)
225 g plain flour
25 g Naked Nutrition Chocolate Whey Protein Powder
2 tbsp cocoa powder
50 g caster sugar
½ tsp bicarbonate of soda
¼ tsp salt
1 large egg beaten
25 ml chocolate sauce for drizzling
75g raspberries for topping
15 g chopped hazelnuts for topping

Instructions

Mix wet base: In a large jug, whisk the warm buttermilk with the melted butter and vinegar.
Combine flour mixture: In a large bowl, mix the flour, protein powder, cocoa, sugar, bicarbonate of soda, and salt.
Make batter: Gradually pour the wet ingredients into the dry, whisking until smooth. Beat in the egg until the batter is thick but pourable. Cover and leave to rest for 20–30 minutes if you have time (traditional step for softer crempog), though you can cook straight away if you’re in a rush.
Cook: Heat a heavy non-stick pan or bakestone over a medium heat and lightly grease with butter. Drop spoonfuls of batter onto the pan, leaving space between each.
Flip: Cook for 1–2 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until cooked through
Stack and serve: Keep warm under a clean tea towel while you cook the rest, then stack them high and serve with your favourite toppings.

Notes

Substitute the malt vinegar with cider vinegar, if preferred.
For extra indulgence, stir a handful of chocolate chips into the batter before cooking.
Play around with toppings - think Greek yoghurt with raspberries, a drizzle of chocolate sauce, and a dusting of icing sugar, or keep it traditional with nothing more than butter and sugar.
Traditionally, crempog are cooked on a bakestone (or planc), but a heavy-based non-stick frying pan works just as well.

Nutrition