SlapanOrigin: Welsh Period: Traditional |
Original RecipeYn nhafodiaith y De slapan yw'r badell lle mae'r gacen yn cael ei choginio. Mae slapan yn perthyn yn agos i Picau ar y Maen ond fod toes slapan yn fwy hylifol, yn fwy tebyg i gymysgfa crempog tew. Cynhwysion:
225g o flawd Rhwch y blawd a'r menyn mewn powlen gan rwbio'r menyn i'r blawd gyda'ch bysedd nes fod y gymysgfa yn edrych fel briwsion bara. Ychwanegwch yr wyau ychydig ar y tro, gan eu curo i'r toes. Yna ychwanegwch gweddill y cynhwysion a'u curo i fewn.
English TranslationIn the Welsh of the South, slapan stands for the pan where this griddle cake is cooked. Slapan is related to the famous Picau ar y Maen (Welshcakes) except that you fry a thick batter rather than a pastry. Ingredients:
225g flour Method:Add the flour and butter to a bowl then rub the butter into the flour until it resembles fine breadcrumbs. Add the eggs a little at a time, beating into the flour mix before adding all the remaining ingredients. If necessary, add a little milk so that you have a very thick batter. Place a pan or a griddle on high heat, add a little butter then add tablespoons of the batter into the pan. Fry on both sides until nicely golden brown and cooked all the way through. To serve, split the cake in two and liberally spread both halves with butter. |
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