Crumpets are also known as flapjacks, “Flappertjies”, pancakes (American) or griddle cakes. Call it what you like, they are delicious! The trick is not to add the blueberries to the batter, but to sprinkle them onto the crumpets in the pan.
500 ml cake flour
45 ml sugar
5 ml baking powder
2 ml salt
2.5 ml bicarb of soda
500 ml buttermilk
2 large eggs
60 ml unsalted butter, melted and slightly cooled
canola or sunflower oil for frying
250 ml fresh or frozen blueberries
butter and maple syrup, for serving
- Pre-heat the oven to 100° C.
- Place the flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk until evenly combined.
- Place the buttermilk, eggs, and melted butter in a medium bowl and whisk until evenly combined.
- Add the buttermilk mixture to the flour mixture and stir with a spoon or rubber spatula until the flour is just incorporated and no streaks remain, about 20 strokes. The batter will be lumpy. Let it rest for 5 minutes.
- Heat a large frying pan over medium heat until hot. When the pan is hot a 2,5 ml oil to the pan and swirl it around to cover the bottom of the pan with a layer of oil.
- Ladle the batter into the pan: 30 to 60 ml at a time, leaving at least 2 cm in between.
- Evenly sprinkle each crumpet with 5 to 10 blueberries.
- Cook the crumpets until little bubbles appear on the pancakes’ surface and the bottoms are golden brown, about 3 to 4 minutes.
- Flip and cook the second side until the bottoms are golden brown, about 2 minutes more.
- Transfer the crumpets to a baking sheet and place it in the oven to keep warm.
- Repeat with the remaining batter, oiling the pan as necessary.
- Serve with butter and maple syrup.