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Welsh people who arrived in Patagonia with their families did not immediately develop their culinary skills. Prosperity and stability resulted in the memories of those flavors will see the light again with the passage of time . Today, overseas pastries are one of the most prized by all Patagonians and Patagonians.
The brightness of these recipes was jealously sheltered, like the most wonderful treasure. That is why, for a long time, they were transmitted only from generation to generation. Today we are lucky enough to have access to these recipes of yesteryear and enjoy the flavors of these Welsh delights.
They are smaller pancakes to which we are used to, and thicker. In Wales, they were named after Crempog and unlike those who made Welsh women from Patagonia, they contained buttermilk and vinegar. Today we share this recipe, which is part of the best of overseas pastries.
A fact to keep in mind : The number of scones drops that come out with these ingredients will depend on the final size given to the pieces. However, many recommend making them the size of a medium saucer.
In order for this wonderful recipe to give good results, it is necessary to bind the ingredients in the order in which they appear in the list.
Although they can be eaten alone in hot, the best proposal is to accompany them with dulce de leche or honey. We can also accompany them with cheese and/or butter, pates, pickles, among others.
Originally, they were served as a tower, with butter and sugar. So you could try that original presentation when it comes to surprise your family or friends.
Publication Date: 26/05/2020
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