The South African crumpet is a small to medium round crumpet made with a quick batter mixture cooked in a pan or on a griddle. They are mostly served as a teatime treat with butter, jam or syrup and cream. The same batter recipe may be used to make small crumpets or large flapjacks. Smaller thinner crumpets should be made with a slightly thinner batter than larger thicker crumpets. Adjust the liquid to create the desired product.
Basic Crumpets
50 g butter, melted
500 ml cake flour
50 ml sugar if served with sweet toppings or 30 ml sugar if served with savoury toppings
15 ml baking powder
pinch salt
2 large eggs
375 ml milk
a little extra milk to adjust the consistency
- Melt the butter or margarine in the microwave on Medium or on top of the stove without making it too hot. Place the dry ingredients in a bowl, stir to combine and make a well in the centre.
- Beat together the eggs and milk and add to the dry ingredients.
- Mix with a whisk to form a smooth batter. Do not over mix.
- Mix in the melted butter or margarine. Allow the batter to stand at least 5 minutes.
- Heat a heavy-based saucepan, electric frying pan or griddle to moderately hot.
- Use a round gravy spoon with 30 – 50 ml capacity and drop spoonfuls of the batter, well apart to allow for spreading, onto the hot surface.
- Adjust the consistency of the batter by adding a little extra milk if the crumpets are too thick.
- Cook the crumpets over moderate heat until bubbles appear on the surface and start to break.
- Turn over with a spatula and cook until golden brown on both sides.
- Place onto a cooling rack and cover with a cloth to prevent the crumpets from drying out.
- Serve with sweet or savoury toppings as preferred.
Makes about 24 crumpets depending on size.
Tip
Serve crumpets soon after cooking or store in an airtight container up to 2 days.
Banana pancakes with maple syrup
Place a few slices of banana onto the partly cooked batter. Serve the completed crumpets with syrup and grilled bacon.
