Homemade Crumpets with Compote

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Recipe and Photo by Evan Kiddey

Evan has used a 8-10 cm round cake mould which can be found at most specialist cake shops or at catering supply outlet

INGREDIENTS

METHOD

  1. Mix together flour, cream of tartar and salt in a bowl; set aside.
  2. In a separate bowl mix yeast, sugar and warm water; leave for 10 mins.
  3. In another bowl mix and dissolve baking soda in the milk.
  4. Mix the contents of the three bowls together to form a smooth batter. Set aside somewhere warm until the batter doubles in size, approx 45 mins.
  5. Heat a pan over a medium heat; lightly oil the pan.
  6. Using a 8-10 cm round cake mould* pour approx 1/4 cup of batter into mould.
  7. Cook until bubbles on top have popped and starts to set around the edges. Carefully lift mould off (it will be hot) and flip crumpet. Cook for about a minute or until the top looks golden and delicious. Set aside and repeat for the remaining batter.
  8. Serve with fruit compote and maple syrup!
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