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Teisenau Ysgafn (Welsh Light Cakes)

Teisenau Ysgafn (Welsh Light Cakes) is a classic Cymric (Welsh) for a traditional breakfast or tea-time dish of thick, light pancakes drizzled in butter that are served as stacks and which makes an excellent treat for St David's day. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Light Cakes (Teisenau Ysgafn).

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

4–6

Rating:

Tags : Milk Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Crempogau trwchus, ysgafn yw rhain sydd yn llawn tyllau. Yn draddodiadol maent yn cael eu gweini mewn tocyn gyda memyn rhyngddynt a drostynt.

Cynhwysion:

6 llwy fwrd o flawd plaen
2 llwy fwrdd o siwgwr
3 lwwy fwrdd o hufen sur
pinsiad o halen
3 ŵy
1/2 llwy de o bowdwr codi
1 llwy fwrdd o hufen tartar
4 llwy fwrdd o ddŵr
150ml (tua) o laeth enwyn (neu lefrith)
menyn i iro ac i weini

Dull:

Mewn powlen, curwch ynghyd y blawd plaen, siwgwr, hufen sur, halen a'r ŵyau nes fod y siwgwr wedi toddi. Cyfunwch y powdwr codi, hufen tartar a'r dŵr mewn cwpan. Fe fydd yn gymysgedd yn ewynnu'n gyflym. Twyalltwch i fewn i'r cytew a chyfunwch mor gyflym ac sydd bosib. Nawr ychwanegwch ddigon o'r lleath enwyn i'r gymysgedd nes ei fod fel cytew crempog ewynnog (gwnewch yn siwgwr nad yw'r cytew yn rhy drwchus). Cynheswch radell neu badell ffrio. Irwch yn ysgafn gyda phapur menyn yna ychwanegwch ddigon o'r cytew i ffurfio teisenau bychan, trwchus. Fe wnaiff y cytew ymestyn ychydig ac fe fydd y gwyned wedi ei orchuddio gyda tyllau bychan. Cogniniwch nes fod yn euraidd ar y gwaelod yna cymerwch gyllell denau ac yn ofalus rhyddhewch ymylon y teisenau. Yn ofalwch trowch y teisenau drosodd a choginiwch ar yr ochor arall. Pan yn barod, tynnwch y teisenau o'r badell, gan wasgaru menyn am eu pen. Gosodwch y deisen nesaf am ben y gyntaf, can wasgaru menyn em ei ben. Nawr irwch y badell gyda ychydig o fenyn wedi ei doddi a choginiwch y ffyrnaid nesaf o deisennau. Yn y diwedd fe fydd gennych dyrrau o deisenau gyda menyn yn llifo dorstynt. I weidni, rhoddwch dwr o'r teisenau i bob parson. Tafellwch pob twi yn chwarteri a bwytwch.

English Translation

These are thick, light pancakes full of holes that are typically served piled up and smothered in butter.

Ingredients:

6 tbsp plain flour
2 tbsp sugar
3 tbsp soured cream
pinch of salt
3 eggs
1/2 tsp bicarbonate of soda
1 tbsp cream of tartar
4 tbsp water
150ml (about) buttermilk (or use milk)
butter for greasing and serving

Method:

In a bowl, beat together the plain flour, sugar, soured cream, salt and eggs until the sugar has all dissolved.

Combine the bicarbonate of soda, cream of tartar and water in a cup. The mixture will froth-up rapidly, simply add it as quickly as you can to the batter. Now add in enough of the buttermilk so that you have a bubbly pancake batter consistency (this should not be too thick).

Heat your griddle or a non-stick frying pan. Grease this lightly with butter paper then add the batter to the pan to make small, round, cakes. The batter will spread a little and the surface will become covered with small, round, holes. Cook until golden brown then take a thin-bladed knife and carefully loosen the lacy edges of the pancakes. Turn over with a slice and cook on the other side.

Take each pancake in turn and spread butter over the top. Place the next pancake on top and brush the top with butter. Now brush the pan lightly with melted butter and cook the next batch of pancakes.

You will end up with stacks of pancakes oozing with melted butter. To serve, give each guest a stack of pancakes. Slice each stack of pancakes into quarters and eat.

Find more St David's Day Recipes Here.