Homemade Crumpets
Whip up a batch of these scrumptious Homemade Crumpets for a delightful breakfast treat! With their fluffy texture and golden-brown finish, they're perfect for slathering with butter and your favorite toppings.
Tasty Team
76% would make again
Ingredients
for 8 crumpets
- 2 cups plain flour (300 g)
- 1 cup warm water (200 mL)
- 1 cup oat milk (200 mL), warm
- 1 teaspoon salt
- 2 teaspoons caster sugar
- 2 teaspoons baking powder
- 2 teaspoons dry active yeast
- 2 tablespoons warm water
Nutrition Info
- Calories 143
- Fat 0g
- Carbs 29g
- Fiber 1g
- Sugar 1g
- Protein 4g
Estimated values based on one serving size.
Preparation
- Dissolve sugar in warm water and add yeast. Let it activate for 10 - 15 minutes until it is bubbling and has a yeasty aroma.
- Add flour and salt to a large mixing bowl, whisk in warm water and warm oat milk for 5 minutes to really develop the gluten.
- Add yeast mixture to the mixing bowl along with the baking powder and whisk together.
- Cover with a plate and leave somewhere warm to proof for 1 hour.
- Melt a teaspoon of butter in a frying pan over medium high heat and grease a 9cm circular mould. When the butter is bubbling, pour 70ml of batter into the mould.
- Turn the heat down to low medium and let cook for 8-10 minutes, until the crumpet is cooked through and little bubbles appear on the surface. You can help the bubbles along by popping them with a skewer or tip of a sharp knife.
- Cool completely before toasting, slathering with an abundance of juicy delicious toppings and devouring!
- Dissolve sugar in warm water and add yeast. Let it activate for 10 - 15 minutes until it is bubbling and has a yeasty aroma.
- Add flour, cocoa powder and salt to a large mixing bowl and whisk in warm water and chocolate oat milk for 5 minutes to really develop the gluten.
- Add yeast mixture to the mixing bowl along with the baking powder and whisk together.
- Cover with a plate and leave somewhere warm to proof for 1 hour.
- Melt a teaspoon of butter in a frying pan over medium high heat and grease a 9cm circular mould. When the butter is bubbling, pour 70ml of batter into the mould.
- Turn the heat down to low-medium and let cook for 8-10 minutes, until the crumpet is cooked through and little bubbles appear on the surface. You can help the bubbles along by popping them with a skewer or tip of a sharp knife.
- Cool completely before toasting, slathering with an abundance of juicy delicious toppings and devouring!
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