Crumpets have got the be the most quintessential British afternoon tea time treat. I, however, think that they definitely deserve a spot at a breakfast or brunch table. They're typically much smaller than their American pancake cousins but they share lots of the same ingredients and make for an equally, if not tastier, breakfast-time treat.
In recent years the traditional crumpet has undergone a bit of a makeover. Nowadays, the crumpets that you come across in supermarkets tend to have a spongey, chewy consistency with lots of holes on the surface. These crumpets come from the Victorian era and use extra yeast in the recipe (which explains their holey appearance).
The recipe I'm using makes the traditional crumpet, often known as flat griddle cakes or Scottish crumpets, and is the type of crumpet that you'll typically come across if you're ever lucky enough to visit a Scottish tea room.
This recipe definitely beats the Victorian one in terms of taste and ease of making. The fact that there's no yeast in this recipe means that you can pop the batter straight onto the pan as soon as you've mixed it up.
These amazingly tasty creations are usually served warm, straight off the griddle pan, and are typically eaten with a little spread of butter and sprinkle of sugar. Absolutely delicious.
Here's all you need:
- 4 oz flour
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon cream of tartar
- 1 tablespoon sugar
- 2 teaspoons cooking oil
- 1 egg, beaten
- approx. 1/4 pint milk
Method:
1. Sift the flour with the bicarbonate of soda and cream of tartar into a mixing bowl.
2. Stir in the sugar, oil and the beaten eggs. Gradually add the milk and beat until everything is combined. You should be left with a fairly thick batter.
3. Heat the griddle or frying pan until hot. Grease it with some sunflower oil.
4. Drop the batter onto the pan, a spoonful at a time, leaving space for the batter to expand. Cook until bubbles appear on the surface and the underside is golden. Then flip them over and cook the other side.
Serve with butter, sugar, maple syrup, yoghurt.. or whatever takes your fancy!
Photos all my own.
