This recipe for Crumpets I’ve had since I was 19, a friend I worked with gave me this recipe she found in a cookbook. It is a simple, flop proof recipe and if my kids want a treat in a hurry this is my go to recipe. It also brings back very fond memories of my younger days in Durban.
I had an amazing colleague I worked with, it was my second job and I was in a very junior position at the time , but she always made me feel like a part of the team. Her name was also Lorraine and she had the kindest heart, I guess all Lorraines are special people. She took me out for lunches and coffee and one our favourite places was the Botanical gardens, where they served the most amazing Crumpets with cream and syrup…that’s where my love affair with Crumpets started.
My kids have been really good the past 2 weeks, staying of meat, fish and eggs so today I made all their favourite foods. My 9 year old couldn’t stop eating the crumpets, with a dollop of cream and loads of syrup. Thank goodness he didn’t go crazy with the sugar rush. I let him relish it as it’s not often that they get treats on a weekday, that’s usually left for the weekends.
These crumpets can be eaten with a spread of butter or some cream and syrup, either way they are still so yummy!
- 1 cup cake wheat flour
- 1 tbsp baking powder
- 1 tbsp granulated sugar
- 1 tbsp melted butter or oil plus a little extra butter to grease the pan
- 1 large egg
- 3/4 cup milk
- Sift all the dry ingredients and set aside. Beat the eggs and combine it with the melted butter or oil and milk
- Stir the dry ingredients into the wet mixture until it forms a smooth batter. I use a whisk to ensure there are no lumps
- Grease a pan with butter and drop spoonfuls of the batter into the pan. Ensure that your stove is on medium heat so it doesn't cook too quickly.
- When bubbles start to form on the batter, flip them over and cook the other side for a minute.