Ingredients
Homemade camp crumpets
Cinnamon butter
Method
Homemade camp crumpets
1.Preheat barbecue to a medium heat. Place the milk in a saucepan to warm gently then set aside.
2.In a bowl combine the flour, salt, sugar, baking soda and yeast. Gradually whisk in the warm milk. The mixture should resemble thick cream. Cover with a tea towel or place the bowl inside a plastic bag and set in a warm place for 25-30 minutes or until bubbly and risen.
3.Meanwhile, make cinnamon butter (see below).
4.Turn the grill to high and heat a heavy-based frying pan or skillet. Melt a knob of butter in pan, reduce the heat to medium and pour in ¼ of the batter, covering the bottom of the pan.
5.Cook gently for around 5 minutes. When the surface is covered in small tubular air holes and set and the bottom is golden, flip the crumpet out of the pan. Toast the top directly on the grill.
6.While toasting the top of the first crumpet, melt more butter in the pan and start making the next one.
7.When lightly toasted on top, spread the crumpet with the cinnamon butter, cut into segments and serve while warm.
Cinnamon butter
8.Beat the butter and sugar together in a small bowl until combined, then beat in the vanilla and cinnamon.
Note
- Milk made from milk powder is convenient when camping and has no discernible difference when used in cooking. Place the yeast sachets unopened in a bag with the other dry ingredients. – You can top crumpets with honey, maple or golden syrup. PER SERVE Energy 773kcal, 3235kj • Protein 17g • Total Fat 39g • Saturated Fat 24g • Carbohydrate 87g • Sugars 23g • Fibre 4g • Sodium 1418mg
