Wholewheat Crumpets

A British classic with a slightly healthy twist using whole wheat flour instead of plain flour. Topped with butter and berry compote, these crumpets turned out so soft, spongy and fresh compared to store bought packs. If you don’t fancy them sweet, you can pair it with a savoury option of your choice. I’ve given a few ideas below.

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Total cook time: 20 minutes + (1 hour 30 minutes rest time)

Servings: 6 crumpets

Ingredients

  • 40 ml warm water
  • 1 tsp dry yeast
  • 2 tsp sugar (you can use honey or maple syrup as an alternative as well)
  • 120 gms whole wheat flour
  • ½ tsp salt
  • ½ tsp cinnamon powder
  • 1/4 tsp bicarbonate soda
  • 150 ml + 30 ml oat milk (You can use normal whole or semi-skimmed milk as an alternative as well)
  • 1 tsp oil to cook each crumpet.

For Garnish:

  • ½ tsp unsalted butter to top each crumpet (or vegan butter) – I would add butter regardless of which topping you choose.
  • Berry compote (Recipe here).
  • You can choose to top with savoury toppings as well such as: Cheese, Tomato and Mushroom, Mashed Avocado.

Method

  1. In a bowl, take the warm water and dissolve the sugar. Ensure the water is about 40-45 degree celsius (not too hot, but above room temperature).
  2. Add the yeast and stir.
  3. Keep aside for 10 minutes until the yeast bubbles up.
  4. In a bowl, add the dry ingredients: Whole wheat flour, Salt, Cinnamon and Bicarbonate soda and mix.

5. Once the yeast has bubbled up, add it to the dry mix and whisk.

6. Add 150 ml of the oat milk and stir with the whisk removing any lumps.

7. The mixture should be thick.

8. Cover with a damp cloth and leave in a warm place for 1 hour or until it doubles in volume.

9. After 1 hour, whisk gently to remove the air bubbles.

10. Add the 30 ml of oat milk and stir again for a minute.

11. Leave it to rest for a further 30 minutes.

12. After 30 minutes, the batter should have bubbles (See below). Stir the batter again.

13. Heat oil in a pan. You have to ensure the pan is really hot before you pour the crumpet batter.

13. Grease the side of a circular 3 inch ring with oil and place it in the pan.

14. Once the oil is heated, pour the batter into the ring ensuring it is about 1 cm in height.

15. Lower the heat to low to avoid the base from burning. You should see holes forming on the top.

16. Once the sides have set, remove the ring. This will take about 4-5 minutes from the time you poured the batter.

17. Flip over the crumpet and cook for a further 1 minute.

18. Repeat until you use all the batter.

19. Top with butter whilst its warm and enjoy with topping of your choice.

Hope you enjoy this!

Payal

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