There is nothing tastier than warm crumpets or flap jacks, topped with golden syrup or honey. So easy to prepare, your family will be begging for more. Make a bit extra and pop them in the toaster for breakfast the next day.
Serves 6 – 8
30 ml sugar
280 g (500 ml) cake flour
15 ml baking powder
2 ml salt
2 extra large eggs
500 ml buttermilk
60 g (60 ml) butter, melted
oil for frying
- Sieve dry ingredients together in a 20 cm Dome or glass bowl. Beat eggs and buttermilk together and make a well in the flour mixture.
- Whisk buttermilk into flour and mix until a smooth batter forms, but take care not to over mix, as this will affect the fluffiness of the crumpets. Pour melted butter over batter and gently mix in.
- Heat an AMC 28 cm Chef’s Pan or 24 cm Gourmet Dome Fry Pan over a medium temperature until Visiotherm reaches first red area. Wipe base with a little oil dripped on a piece of paper towelling.
- Pour 30 – 50 ml batter onto base for each crumpet, depending on the size crumpet you want to serve. Four to five crumpets should fit onto base at a time.
- Fry until bubbles start to form on top of crumpets and carefully turn over with an egg lifter. Bake on other side until golden brown and baked through – this will only take a few minutes. Keep crumpets warm in oven and continue to bake the rest. Grease the base with more oil if necessary.
Tips & variations:
- Buttermilk will make crumpets light and fluffy, but it can be substituted with 400 ml milk. Don’t make the batter too thin.
- Don’t make the unit too hot as the crumpets will burn before they are baked.
- To prepare large crumpets, use 100 ml batter per crumpet and bake them one at a time
- Add 125 g blueberries to batter, bake and serve with maple syrup and nuts. Alternatively add a small grated apple and ground cinnamon to taste to the batter and serve with honey.
- Omit sugar and serve crumpets as a savoury snack or light meal. Serve with bacon and maple syrup or cooked chicken and cottage cheese or mayonnaise and salad.