After reading the pancake post this morning I was inspired to share some of my favourite breakfast recipes.
This is a recipe I make every now and then .
And these taste exactly like the one's you buy in store !

Ingredients​

• 1 cup white plain flour
• 200ml (3/4 cup + 1 tbsp) warm water , tap water
• 1/2 tsp salt , cooking salt (1/4 tsp table salt)
• 1/2 tsp white sugar
• 1 tsp baking powder

YEAST MIXTURE​

• 1 tsp yeast , instant/rapid rise OR dry active yeast
• 1 tbsp warm water (just tap water)

COOKING:​

• 2 tbsp unsalted butter or vegetable oil

Instructions​

CRUMPET BATTER:​

• Place flour, water and salt in a bowl and whisk for 2 minutes (electric beater 1 minute on speed 5).
• Yeast Mixture - Dissolve Yeast into 1 tbsp warm water in a small bowl.
• Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 30 seconds (or 15 sec speed 5).
• Cover with cling wrap or plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy. It will only increase in volume by ~10 - 15%.

​

COOKING CRUMPETS:​

• 1. Grease 2 or 3 rings with butter (approx 9 cm / 3.5" wide, though any ring or metal shaper will do, (TIP: Non stick rings - brush with melted butter. Everything else - smear with butter)
• 2. Brush non stick skillet lightly with melted butter then place rings in the skillet.
• 3. Turn stove on medium high (medium for strong stoves) and bring to heat
• 4. Pour 1/4 cup batter into the rings (65ml), about 1cm / 2/5" deep (will rise ~60%).
• 5 Cook for 1 1/2 minutes - bubbles should start appearing on the surface (but not popping yet).
• 6. Turn heat down to medium, cook for 1 minute - some bubbles should pop around the edges.
• 7. Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is "set" and it's clear there will be no more bubbles popping! (At this stage you can help the final bubbles pop with a skewer!)
• 8. Remove rings (you might need to run knife around to loosen).
  Then flip and cook the other side for 20 to 30 seconds for a blush of colour.
  Transfer to write rack (golden side down) and fully cool.
  Can be eaten once cool, but it's even better the next day
  

  HOW TO EAT CRUMPETS:​

  • Toast in a toaster until the base is crispy.
  • Slather generously with butter, then spread of choice (honey is perfection) and devour immediately!
  • Recipe Notes:
    
  1. Warm water- just tap water, warm enough that you'd want to take a bubble bath in it, not so hot that you'd scorch yourself.
  
  200ml = 200g (handy so you can just pour straight in rather than measuring out separately!)
  
  2. Yeast- original recipe calls for normal active dried yeast. Works exactly the same with instant / rapid rise yeast - tried with both, haven't tried with fresh yeast
  
  3. Rings- anything round like biscuit cutters, egg rings or even a cleaned empty tuna can (remove top and bottom, clean thoroughly and use labels, grease
  
  4. Pan heat - the batter needs to sizzle gently when it hits the pan, otherwise it's not hot enough to get the bubbles happening. But if too hot, the crumpets will burn!

 

[Sethia Soliman]

After reading the pancake post this morning I was inspired to share some of my favourite breakfast recipes.
This is a recipe I make every now and then .
And these taste exactly like the one's you buy in store !

View attachment 10620

Ingredients​

• 1 cup white plain flour
• 200ml (3/4 cup + 1 tbsp) warm water , tap water
• 1/2 tsp salt , cooking salt (1/4 tsp table salt)
• 1/2 tsp white sugar
• 1 tsp baking powder

YEAST MIXTURE​

• 1 tsp yeast , instant/rapid rise OR dry active yeast
• 1 tbsp warm water (just tap water)

COOKING:​

• 2 tbsp unsalted butter or vegetable oil

Instructions​

CRUMPET BATTER:​

• Place flour, water and salt in a bowl and whisk for 2 minutes (electric beater 1 minute on speed 5).
• Yeast Mixture - Dissolve Yeast into 1 tbsp warm water in a small bowl.
• Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 30 seconds (or 15 sec speed 5).
• Cover with cling wrap or plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy. It will only increase in volume by ~10 - 15%.

View attachment 10621​

COOKING CRUMPETS:​

• 1. Grease 2 or 3 rings with butter (approx 9 cm / 3.5" wide, though any ring or metal shaper will do, (TIP: Non stick rings - brush with melted butter. Everything else - smear with butter)
• 2. Brush non stick skillet lightly with melted butter then place rings in the skillet.
• 3. Turn stove on medium high (medium for strong stoves) and bring to heat
• 4. Pour 1/4 cup batter into the rings (65ml), about 1cm / 2/5" deep (will rise ~60%).
• 5 Cook for 1 1/2 minutes - bubbles should start appearing on the surface (but not popping yet).
• 6. Turn heat down to medium, cook for 1 minute - some bubbles should pop around the edges.
• 7. Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is "set" and it's clear there will be no more bubbles popping! (At this stage you can help the final bubbles pop with a skewer!)
• 8. Remove rings (you might need to run knife around to loosen).
  Then flip and cook the other side for 20 to 30 seconds for a blush of colour.
  Transfer to write rack (golden side down) and fully cool.
  Can be eaten once cool, but it's even better the next day
  

  HOW TO EAT CRUMPETS:​

  • Toast in a toaster until the base is crispy.
  • Slather generously with butter, then spread of choice (honey is perfection) and devour immediately!
  • Recipe Notes:
  • 1. Warm water
  - just tap water, warm enough that you'd want to take a bubble bath in it, not so hot that you'd scorch yourself.
  
  200ml = 200g (handy so you can just pour straight in rather than measuring out separately!)
  
  2. Yeast- original recipe calls for normal active dried yeast. Works exactly the same with instant / rapid rise yeast - tried with both, haven't tried with fresh yeast
  
  3. Rings- anything round like biscuit cutters, egg rings or even a cleaned empty tuna can (remove top and bottom, clean thoroughly and use labels, grease
  
  4. Pan heat - the batter needs to sizzle gently when it hits the pan, otherwise it's not hot enough to get the bubbles happening. But if too hot, the crumpets will burn!

There's nothing like starting the day with delicious pancakes!