Name: Buttermilk crumpets
Cook time: 150 min
Total time: 150 min
Yield: 4
Ingredients: 2 teaspoon active yeast granules; 2 teaspoon sugar; 1/2 cup lukewarm water; 2 cup plain flour; 1/2 teaspoon salt; 3/4 cup buttermilk; 1/2 teaspoon baking soda; 2 tablespoon water; 25 gram butter

Buttermilk crumpets

There's nothing quite like a hot, buttery crumpet - except maybe a homemade hot, buttery crumpet! This crumpet recipe makes easy work of creating these breakfast favourites from scratch

Serves 4

Cook

2H 30M

Ingredients

2 teaspoon active yeast granules

2 teaspoon sugar

1/2 cup lukewarm water

2 cup plain flour

1/2 teaspoon salt

3/4 cup buttermilk

1/2 teaspoon baking soda

2 tablespoon water

25 gram butter

Method

1.Mix yeast and sugar into the water and set aside for 5 minutes, until frothy.

2.Combine flour with salt in a large bowl and make a well in the centre.

3.Pour in the yeast mixture along with buttermilk and mix into a thick batter.

4.Cover and set aside in a warm spot for 1½ hours.

5.Stir baking soda into the water, then mix into the batter. Cover and set aside for a further 30 minutes.

6.Heat a large frypan over a low-medium heat. Grease rings (egg rings are great for this) with butter and add a knob of butter to the pan. Place rings in the pan.

7.Add a ladle of batter to each ring and cook until the top surface is cooked and covered in bubbles, taking care not to burn the base. They will take around 5 minutes to cook.

8.Toast prior to serving.

The top of the crumpets may look undercooked but once toasted they will be perfect. – PER SERVE: Energy: 503kcal, 2112kj Protein: 11.1g Fat: 17.2g Saturated fat: 5.3g Cholesterol: 52.6mg Carbohydrate: 75.4g Fibre: 4.6g Sodium: 261mg

Note

Women's Weekly Food

Ingredients

Method

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