Recipe
IXL Crumpets
Who knew homemade crumpets were so easy to make! This recipe makes 20 crumpets that freeze beautifully. Breakfast or brunch is now sorted.
Method :
Step - 1
In a large bowl add sifted flour and make a well in the centre.
Step - 2
Add yeast, baking powder, sugar lukewarm water to the well and mix in a stand mixer for 3 minutes or by hand with a whisk for 5 minutes.
Step - 3
Then, stir through the salt.
Step - 4
Cover the bowl with a clean tea towel, place in a warm spot for 20 minutes and allow the mixture to rest and rise.
Step -5
Generously cover the inside of each egg ring with butter- use a paper towel.
Step - 6
Warm a non-stick frypan on medium heat, add half a tablespoon of butter and swirl it around the pan.
Step - 7
Then place buttered egg rings in the frypan – making sure they are sitting flat.
Step - 8
Use a large ice-cream scoop to drop batter into the egg ring, fill only halfway, and cook on medium heat for 2-3 minutes until bubbles start to appear. Then reduce the temperature to low and continue cooking for a further 2-4 minutes until the top of the crumpet doesn’t look wet anymore and there lots of holes.
Step - 9
Remove egg rings then flip the crumpet over to gently brown the other side then cook for an extra minute.
Step - 10
Repeat the process – make sure your egg rings and frypan base are buttered well after each batch.
Step - 11
Serve with lashings of butter and #IXLstrawberryjam or #IXLbreakfastmarmalade
Step - 12
Any leftover crumpets, wrap individually in cling film, place in an airtight container and freeze. Then toast as needed.
Ingredients :
- 340 grams plain flour sifted
- 1 x 7g sachet or 2 teaspoons Instant dry yeast (Make sure it’s fresh)
- 2 1/4 teaspoons baking powder
- 1 x teaspoon sugar
- 1 teaspoon sea salt
- 450 ml lukewarm water
- 200g butter for cooking, greasing egg rings and buttering crumpets
- IXL Strawberry jam and IXL Breakfast Marmalade for serving
- 1 x handful fresh strawberries sliced
- 1 x fresh orange quartered