The Welsh pancake often eaten on Shrove Tuesday in Wales is crempog.
A crempog is a thick Welsh pancake traditionally made with flour, buttermilk, eggs, vinegar, and salted butter. The batter is cooked on a bakestone or griddle, then the pancakes are stacked and spread with butter. The plural form is crempogau.
Crempogau have long been associated with Welsh celebrations. They were served throughout Wales on Shrove Tuesday, the day before Lent, and were also linked with birthdays, particularly in south Wales, where a buttered stack could be cut into wedges like a cake. Regional names include ffroes, pancosen, and cramoth.
Crempog is sometimes confused with crumpets or with other Welsh foods such as laverbread and Welsh rarebit. Although the Welsh word resembles the Breton term krampouezh, the two traditions developed distinct pancake styles. Some regional crempog recipes use yeast, while others produce a dense, drop-scone-like pancake.