We had so much fun making these at one of our cooking get-togethers when my mom was visiting us in March. I set up Nancy with a Liver Pate recipe, and Charlotte was responsible for making these crumpets under my watchful eye. Both girls did a smashing job with them. The pate was perfectly smooth and rich, and these crumpets were delicate, light and delicious. Trust me, once you make your own, you will NEVER buy crumpets or english muffins from the store again. There is a bit of prep time while you wait for the batter to rise, but actually making them is quick and easy. Invest in 4 crumpet rings for these. You can buy them at any good kitchen store, or do what I did, and visit a commercial kitchen supply store. I use these rings for mini cakes and stacking ingredients on plates, so they’re definitely worth the investment!
We made 4 giant crumpets as there were 4 of us, but by all means you can make these into 6, just change the macros. How? Simply enter the ingredients into the recipe function of the app, “mymacros+” and enter ‘serving size’ as 6. The app will automatically re-calibrate the macros for you!
- 2 tsp fast rising dry yeast
- 150 g organic flour
- 1 tsp maple sugar (any sugar will do)
- 100 mL lukewarm almond milk (any milk will do)
- pinch of sea salt
- ⅛ tsp baking soda
- Stir the flour, yeast, sugar and salt in a large bowl and make a well in the center. Pour in the warm milk and quickly beat the mixture into a sponge, cover with a tea towel and let sit in a warm place to rise for an hour.
- When it's risen, quickly beat the dough again and add in the baking soda, stirring vigorously to ensure complete incorporation of the soda. Cover and let rise again for only half an hour.
- Heat a non stick pan with a tiny bit of clarified butter. Lightly grease the 4 crumpet rings with butter and then place on the pan.
- Using a soup ladle carefully pour the dough into each ring filling them just past half-way. Cook until bubbles start to appear on the surface, (about 8 minutes), and then carefully remove from the rings using oven mitts and a butter knife and cook the other side for a quick 2 minutes.
- Cool on wire racks for a couple of minutes before cutting them into two and topping them with a bit of butter and jam, or like we did, with Chicken Liver Pate!
I hope these become a favorite staple in your house, to be enjoyed on those lazy Sunday morning brunches with the family. xo
