A classic crumpet recipe to keep up your sleeve for a slow weekend breakfast. Perfect served simply with butter, honey and bananas. Can't go wrong!
SERVES: 4
INGREDIENTS
400ml milk, warmed
1 tablespoon dried yeast
1 teaspoon caster sugar
300g plain flour
½ teaspoon bicarb soda
Butter, for greasing + serving
Honey, for serving
METHOD
- Whisk warm milk, yeast and sugar in a bowl. Let sit in a warm place for 15 mins until frothy.
- Add plain flour, bicarb soda and salt to a large bowl. Make a well in the centre and pour in the frothy yeast mixture. Mix well, adding some water as needed to create a double cream consistency.
- Cover and keep in warm place for 45 minutes.
- Grease and heat a frying pan on medium heat and grease egg rings. Add egg rings into the pan and pour the crumpet batter inside.
- Cook for 5 minutes on low heat until mostly cooked through. Remove egg rings (using tongs is easiest) and flip. Cook for another 30 seconds until the top is browned.
- Serve crumpets warm with butter and honey. They can keep and be reheated in the toaster later, too!
NOTES
Watch video recipe of the recipe here.
