I’ve thought a lot about making crumpets. Probably too much to really divulge here. But, I never quite got around to making them.I thought a lot about the bubbles rising to form the channels that would eventually catch the melted butter and whatever else I spread on them. A couple of weeks ago, I stopped thinking about it and I made them with a fair bit of help from my bestie and it was strangely satisfying to see them come to life. We ate them with a spicy and sweet peanut butter. OMG.
Homemade Crumpets with Spiced Peanut Butter (Makes about 20 7cm crumpets)
You will need:
- 800 ml milk
- 2 teaspoons of caster sugar
- 7 gm dried yeast
- 40 grams of butter
- 500 grams plain flour
- 1 teaspoon of bicarbonate of soda
- 1/2 cup of natural peanut butter
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
- 1 teaspoon powdered ginger
- 2 tablespoons of hone
- 1/2 teaspoon salt
- butter or spray oil for greasing
What you need to do:
- Warm the butter and the milk in a small saucepan until lukewarm.
- Add 200mL of this mix to the sugar and yeast and allow to stand for a few minutes
- Add the yeast mix to the flour while whisking. Then add the rest of the milk and butter mix.
- Allow to stand for about an hour until very bubbly and doubled in size.
- In the meantime combine the peanut butter, salt and spices in a small bowl. The mixture may seize slightly. If so, add some warm water.
- Dissolve the bi carb in 50mL of warm water and beat into the crumpet batter. Stand for a further 30 minutes.
- Begin cooking the crumpets using a greased 7cm pastry cutter (or egg ring). Grease a non stick frypan and place on a low heat.
- Cook the crumpets by adding the batter to the pan in the pastry cutter. Much like you would an egg in an egg ring.
- Cook until bubbles appear on the surface and the crumpet is practically cooked all the way through.
- Turn to brown on the other side.