| Crumpets |
| ingredients: |
8
oz plain flour (2 cups all purpose
flour)
2 tablespoons caster sugar/fine
granulated sugar
Pinch of salt
2 large eggs, separated into whites
and yolks
2 tablespoons melted butter
15 oz milk- a pint in the US is
16 fluid oz; a UK pint is 20 fluid
oz.
Note: American tablespoons hold
14.2ml compared to UK 17.7ml |
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| method: |
Beat the egg yolks and blend in the sifted flour, sugar, salt. Then add in
the melted butter and milk to
make a thin batter about the
consistency of thin cream. Beat
the egg whites to the soft peak
stage and quickly add to the
batter, folding with a knife
or metal spoon.
Heat a lightly greased gridle
or a frying pan and pour in
large spoonfuls of the batter.
Each crumpet should spread thinly
to about 4/5" in diameter
and you may have to roll the
pan to achieve this. When the
batter is brown underneath and
slightly bubbly on top, turn
and cook on the other side.
Keep them warm by stacking on
a clean tea towel and eat soon
after.
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| These
are soft pancake-like fare but made
larger and more thinly than pancakes.
They can be spread with butter and/or
jam and they are traditionally rolled
up before eating. The quantities below
will make about 16 crumpets |
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