Saturday, September 3, 2011


Crumpets look like English Muffins (which oddly enough originated in America) but taste like a yeasted pancake. They are simple to make and easy to whip out in large amounts for breakfast or brunch. Jam is an especially delightful spread on top. I chose boysenberry!

1 cup plain almond milk
1 1/2 cup water
2 tbl earth balance butter
1 tbl maple syrup
3 1/2 cups ap flour
2 1/2 tsp yeast
1/2 tsp baking powder
1/2 tsp salt
canola spray
ring molds

In a small saucepan, combine the milk, water, butter and maple syrup. Over very low heat melt the butter and then remove from the heat. Make sure the mixture is just lukewarm.
In a stand mixer or large bowl, add the liquid. Add the flour, yeast and baking powder. Mix to combine for 1 minute. Add the salt and combine 2 minutes more into a smooth batter.
Cover with seran wrap and let the batter rise for 45 minutes until doubled and bubbly.
Preheat a griddle pan over medium-high heat.
Generously grease the griddle and all of the ring molds. Place the molds on the griddle and drop 3 tbl of batter in each. Cook for 5 minutes then gently remove the ring mold and turn each crumpet over. Cook for 5 minutes more.
Serve warm with jam and agave.

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