Crumpets are essentially similar to small pancakes or what the Americans call flapjacks. While it was a British invention, we all grew up having crumpets for a special weekend or holiday breakfast here in South Africa.
This South African crumpets recipe generally doesn’t contain yeast like the British or American flapjacks, which makes this less “bread-like”.
It is generally served with butter and syrup for breakfast, or with ice cream and chocolate sauce as a dessert.
2 cups cake flour
4 t baking powder
½ t salt
4 T sugar
2 ½ cups milk
1 T melted butter
Beat the eggs and sugar together. Add the melted butter and 1 cup of milk.
Sift together the flour, baking powder and salt and add to the egg mixture.
Whisk together and add the remaining milk to form a smooth batter.
Drop 30 ml of sunflower oil in a non-stick frying pan and heat on medium (I generally regulate the stove between mark 3 and 4 out of 6)
Once the pan is hot drop spoonfuls of the batter into the pan.
You don’t want to make them too big as they take longer to cook through. About 2 tablespoonfuls at a time should be perfect.
Cook on one side and when air bubbles appear, turn and cook on the other side until golden brown.
The recipe makes about 25 to 30 crumpets.
We served ours with slices of melon and banana. The kids also liked it a bit of grated cheese and golden syrup. Some berry compote and a dollop of fresh cream would also be amazing.