This Easy Crumpet Recipe 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. I did use 3/4 cup of milk to make the batter, however if you feel the batter is too thick you can add a little more milk. Please also ensure you cook them on a medium heat, if it cooks too fast the insides will not be cooked.
This really is an Easy Crumpet Recipe. Somedays when I’m lazy I practically dump everything into one bowl and give it a quick whisk, even then it’s perfect. They are soft, light and fluffy. 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
- 1/2 cup buttermilk
- 1/4 cup milk you may require a little more
- Sift all the dry ingredients and set aside. Beat the egg and combine it with the melted butter or oil and buttermilk/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. Add more milk if you feel the batter is too thick
- Grease a pan with butter and pour batter into a squeeze bottle or a ziplock bag with a corner cut off. Ensure that your stove is on medium heat so it doesn't cook too quickly. Brush pan with some butter. Squeeze batter into tiny pancake shapes. Once it batter bubbles flip over and cook the other side
- Serve with butter and syrup or berries and cream if you feeling indulgent
- You may need a little more milk for the batter. However, ensure that your batter is not too runny or it will be difficult to keep the shape
- If you don't have a squeeze bottle or a ziplock bag you can use a round sugar spoon and drop little spoons of batter into the pan. I did test it and it works
- You can make them egg free by replacing the egg with some lemon juice or vinegar. The texture may not be exactly the same but close enough
- The batter does thicken a little on standing so if it's too runny allow it to stand for 5 minutes
- If you don't have buttermilk then milk on it's own is perfect
- These pancakes can be difficult to flip over, especially if you make a few at a time. I used my little ice tongs to flip them. It works like a charm