So yes I'm holding my hands up, I did think when I started the blog that I would only ever do non dairy dishes but you know, a little never hurt everyone and it's about everything in moderation right?
Lately I've felt that things get too fussy, too many ingredients and just too much to do. What happened to the good 'ole simple things like scones and pancakes? so this week I'm bringing you CRUMPETS! It's not something that us Irish have too often but they are a seriously delicious scone or even pancake alternative. AND super easy to make, thrust me! The hardest part is waiting for them to cook on the pan. So let me tell you how I got the best results.
First of all, when I tested this recipe first I totally forgot about the milk heating, was pottering around doing something else (as per usual trying to get too much done at once) and then it overheated, by overheating the milk with the yeast in it it causes the yeast to die, I chanced it anyway but my dough didn't rise. Lesson learnt!
Adding milk to this dough makes it super light and fluffy. I also allowed my milk to rest for a couple of minutes before adding to the flour, this makes it nice and frothy and allows it to cool down somewhat before being added to the flour. Your mix should be light and slightly liquid, but thick, does that make sense? so a little thicker than say an american pancake batter.
If you only have one 10cm egg ring/straight sided cookie cutter, get some more! or it will take hours to cook all the mix off and the first ones will be cold by the time the last ones have cooked. This step takes patience, and lots of it! But maybe that's because I had only one ring.
Make sure to grease your pan using a little oil and then the rings too, I used a heatproof pastry brush to get an even coating of the oil. Add four tablespoons of mix into each ring being careful that it doesn't drip everywhere in the process, easily done! I cooked my on a non stick pan over a low heat, if not the bottoms will be burnt before the bubbles appear and we don't want that!
It's a bit of a waiting game here but it's worth it. Definitely wait until the five to six minutes are up on the first or until bubbles appear all over the surface and there's no wet mixture left. Like the picture above. Remove the ring, with a tea towel of some sort and then flip over the crumpets, another minute or less on this side will be enough, just enough to give them a little colour.
Makes 8 crumpets
1 tbsp sunflower oil
1 x 7g sachet dried yeast
250g strong white flour
½ bicarbonate of soda
pinch fine sea salt
Heat the milk, sugar and yeast in a small saucepan over a low heat, heat until just warmed through add 50ml warm water.
In a large bowl combine the strong flour, bicarbonate of soda and salt. Make a well in the centre and slowly add the milk mixture stirring until well combined.
Cover with cling film and allow to rest for 45 minutes until expanded in size and created air bubbles.
Heat a large non stick pan over a low to medium heat. Grease four 10cm egg rings with oil, along with the pan and place on the pan to heat up. Once the rings are hot add four tablespoons of the mixture to the pan and let cook for 5/6 minutes or until bubbles appear on the top of the crumpet and there is no wet batter on the top, remove the rings, flip over the crumpets and allow to cook for another minute. Repeat with remaining batter
Serve warm with butter or anything you fancy!
I served mine with my cinnamon maple butter which will reach my site this weekend, keep an eye out, it's seriously good! Think sweet and spiced butter melting through the little holes on the warm crumpets! YUM!
I hope you all absolutely love this recipe and get to try them out. I have made only a small amount in this recipe as they're really only good the day they are made, but if you have some left over! I know stranger things have happened but just in case there's a recipe coming for how to use them up.
Happy crumpet making.