Home made crumpets

'Crumpets?' my hubby looked at me in disbelief. 'How do you make crumpets?'  Yes it seems a bit of a far-out notion but seriously, if I can make doughnuts surely I can make crumpets right?

Turns out they're not hard at all.  And the recipe I used (well modified quite a bit) made about 40 of them, and the cost? about $2.80.  No, I'm not joking.

I've come to realise since making these, crumpets are not just for breakfast, these ones are perfect for afternoon tea or even dessert, they are truly delicious, and very rewarding.  I froze mine in lots and now I have a 'quickie breakfast' for at least 5 breakfasts to come!  So worth it!

Give it a try today or over the weekend and enjoy!

Ingredients:
600gr flour
2 tsp dried yeast
1 tsp salt
700ml milk
1 tsp vanilla extract
1/2 tsp bicarb soda
1 tbsp warm water

Method:
To your flour, add your yeast, milk, vanilla extract and salt.

Mix well with a beater, until it resembles a thick batter.

Set aside in a warm draught free place for an hour, and allow to prove (yes, it will rise!) Make sure it does rise though, with the cooler weather it may take a little longer than 1 hour, maybe 1.5 hours - but it should fluff up at least 20% bigger and have a sloppy dough consistency and be bubbly on top.

 Then add the bicarb diluted in warm water, stir through and leave for another hour.

Heat a pan to a medium-low heat, melt some butter and if you like your crumpets to be round, pour into egg rings - about 1/2 the way up.

After a few minutes, take the rings off and allow to cook until the bubbles are mostly popped on top.

Turn over and cook for a further 40 seconds.

Serve with butter, jam - whatever you fancy - my fave is honey and banana!

These will freeze well in ziplock bags, reheat in the microwave!

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