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Blueberry Buttermilk Crumpets

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

To serve
butter and maple syrup, for serving

  1. Pre-heat the oven to 100° C.
  2. Place the flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk until evenly combined.
  3. Place the buttermilk, eggs, and melted butter in a medium bowl and whisk until evenly combined.
  4. 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.
  5. 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.
  6. Ladle the batter into the pan: 30 to 60 ml at a time, leaving at least 2 cm in between.
  7. Evenly sprinkle each crumpet with 5 to 10 blueberries.
  8. Cook the crumpets until little bubbles appear on the pancakes’ surface and the bottoms are golden brown, about 3 to 4 minutes.
  9. Flip and cook the second side until the bottoms are golden brown, about 2 minutes more.
  10. Transfer the crumpets to a baking sheet and place it in the oven to keep warm.
  11. Repeat with the remaining batter, oiling the pan as necessary.
  12. Serve with butter and maple syrup.


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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

  1. 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.
  2. Beat together the eggs and milk and add to the dry ingredients.
  3. Mix with a whisk to form a smooth batter. Do not over mix.
  4. Mix in the melted butter or margarine. Allow the batter to stand at least 5 minutes.
  5. Heat a heavy-based saucepan, electric frying pan or griddle to moderately hot.
  6. 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.
  7. Adjust the consistency of the batter by adding a little extra milk if the crumpets are too thick.
  8. Cook the crumpets over moderate heat until bubbles appear on the surface and start to break.
  9. Turn over with a spatula and cook until golden brown on both sides.
  10. Place onto a cooling rack and cover with a cloth to prevent the crumpets from drying out.
  11. Serve with sweet or savoury toppings as preferred.

Makes about 24 crumpets depending on size.

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.

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Luxurious Scones

The cream and buttermilk combination is responsible for the delicate, moist texture, rich flavour and excellent keeping quality while the method used minimises the mixing time. This scone recipe was invented by Marianne Palmer of the Cranemere Farm in the Karoo.

420 g/750 ml cake flour
25 ml baking powder
2,5 ml salt
15 ml sugar
2 large eggs
250 ml cream
250 ml buttermilk
water to dilute glaze

  1. Preheat the oven to 220°C and grease a medium sized baking tray with margarine.
  2. Place the flour, baking powder, salt and sugar in a mixing bowl and stir thoroughly until evenly blended. Make a well in the centre of the dry ingredients.
  3. Beat together the eggs, cream and buttermilk and reserve 30 ml for glazing.
  4. Pour the egg mixture into the well in the dry ingredients and stir with a fork until the dough holds together.
  5. Turn out the soft, sticky dough onto a well-floured surface and knead lightly with floured hands, no longer than 2 minutes.
  6. Add a little more flour if necessary to form a very soft pliable yet smooth dough.
  7. Roll out the dough on a floured surface with a floured rolling pin to a thickness of about 25 mm and cut out neat rounds with a scone cutter, between 50 – 80 mm in diameter.
  8. Place the scones slightly apart onto the greased baking tray.
  9. Dilute the reserved egg mixture with a little water and brush over the scones to glaze.
  10. Bake the scones 10 – 15 minutes depending on size until well-risen and golden.
  11. Break open one scone to determine doneness. Lift onto a cooling rack and serve while still slightly warm or allow to cool.

15 to 20 scones depending on size.


The same variations will apply to any scone dough unless otherwise specified.

Substitute 1/3 – 2/3 of the cake flour with whole wheat flour and continue as explained for each recipe.

Add 125 ml finely grated, well-flavoured cheese, 5 ml mustard powder, a grinding of black pepper or a good pinch of cayenne pepper to the dry ingredients after rubbing in the butter or margarine.  Dust the glazed scones lightly with red sprinkle mix (1/3 cayenne pepper + 2/3 paprika) or garlic and herb seasoning.

Add 20 ml mixed fresh herbs or 5 ml mixed dried herbs and 20 ml each of freshly chopped parsley and green ends of spring onion to the dry ingredients.

Substitute 30 ml chopped fresh dill for the herbs above.  Delicious with soup such as potato soup or tomato soup.

Add 500 ml finely grated well-flavoured cheese, 50 ml chopped cooked bacon or ham, 10 ml mustard powder, 30 ml finely chopped onion and 15 ml freshly chopped parsley to the dry ingredients.  Increase the liquid slightly if necessary to create a soft scone dough.  Dust the glazed scones lightly with red sprinkle mix (1/3 cayenne pepper + 2/3 paprika) or garlic and herb seasoning.

Add 125 – 250 ml sultanas, raisins or other dried fruit to the dry ingredients after rubbing in the butter or margarine.

Recipe by Carolié de Koster from the Art Of Cooking Recipe Book p. 669.



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Low Carb Oopsies

Oopsie bread or Oopsies is all the rage these days due to the fact that it is low in carbs.  Nothing more than an improved version of the Atkins Revolution Roll, Oopsie bread provides a gluten-free alternative to bread and even to some types of cakes!  The texture is similar to choux pastry and the taste is neutral, not eggy at all as one would expect.  It can therefor be served with either sweet or savoury dishes.  I prefer to bake Oopsies in a muffin pan (or a swiss roll tin for roulade).  I have successfully used Philadelphia cream cheese, creamed cottage cheese and cream cheese.  By simply adding sweet or savoury ingredients Oopsies can easily be turned into classic sweet or savory recipes.  See my recipes for Low Carb Tuna Roulade and Low Carb Raspberry & Cream Roulade.

Continue reading Low Carb Oopsies
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Blueberry Muffins

Good things come in small packages — and that’s especially true for the blueberry. This little super-fruit packs a serious punch as an antioxidant powerhouse and a disease fighter, among its many other health benefits. Blueberries rank the highest of any fruit for antioxidants (those free-radical-fighting powerhouses), and one cup delivers 14% of the recommended daily dose of fiber and nearly a quarter of the recommended daily intake of vitamin C.  Blueberries are also low in kilojoules.

375 ml cake flour
180 ml white sugar
2.5 ml salt
5 ml baking powder
80 ml canola oil
1 large egg
80 ml reduced fat milk
2.5 ml vanilla extract
250 ml/170 g fresh blueberries

  1. Pre-heat oven to 200 º C and line 24 min muffin cups with paper liners.
  2. Combine the flour, sugar, baking powder and the salt in a large bowl with a whisk.
  3. Add the oil to a measuring jug that holds at least 1 cup. Add the egg, milk and vanilla extract and whisk until combined.
  4. Add the milk mixture to the bowl with dry ingredients and stir with a fork to combine. Add a little additional milk if the batter is too thick, but do not over-mix.
  5. Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
  6. Bake the muffins for about 15 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.
  7. Transfer the muffins to a cooling rack and cool completely.
  8. Transfer to a serving platter or an airtight container.

Notes and Tips

  • To store muffins: Place them in a plastic bag, seal, and store at room temperature for up to 2 to 3 days.
  • To freeze muffins, wrap them tightly in aluminum foil or place them in freezer bags, and freeze for up to 3 months.