Because they can be whipped up quickly with little effort, crumpets are my ultimate go to recipe for those times when I feel like something either sweet or savoury. This recipe makes about 30 crumpets which might be hard to eat between 3 people in one sitting, so I just refrigerate the left overs and reheat as needed. They normally don’t sit in the fridge for too long as they can easily be reheated in the microwave or just popped into a toaster for a quick on the go snack or to fill the gap between meals. It’s a simple, easy to follow recipe and as I mentioned earlier, you can use it for either a sweet or savoury dish. If you’re making breakfast crumpets, you can serve them with crispy bacon and maple syrup or if you feel like a sweet dessert, try serving them with vanilla ice-cream and syrup; delicious!
Preparation time: 15 minutes
Cooking time: 25 minutes
You will need:
2 large eggs, lightly beaten
30ml butter or oil, melted
270g (500ml) cake flour
20ml baking powder
cinnamon sugar or maple syrup and bacon, to serve
Beat together the eggs and sugar until light. Add 125ml milk and the melted butter or oil and stir well.
Sift the flour, baking powder and 2ml salt into a bowl. Stir the dry ingredients into the egg mixture then stir in the remaining milk to make a smooth batter.
Grease a heavy-based frying pan with a little butter. Drop spoonfuls of the batter into the pan and turn over once you see bubbles form on the surface of the crumpets. Cook until golden on both sides.