Flashback Fridays - Australian Crumpets Recipe
(From 6/18/2020)
My darling man had a flashback to a yummy experience of eating Australian crumpets and wished to manifest them again in the here and now. I joked and said “You find me the recipe and I will make your dreams come true.”
This recipe is the manifestation of that……….
INGREDIENTS:
1 1/2 tsp active dry yeast
1 tsp sugar
1 cup warm water (110)
3 cups unbleached flour (I used the very inexpensive Krusteaz Pancake flour mix)
2 tsp salt
3/4 cup warm milk (110)
2 Tbsp Vegetable oil (I tend to use grapeseed or olive oil)
1/4 cup fine cornmeal
METHOD:
In a small bowl, stir briefly to dissolve the yeast and sugar in the warm water.
Leave it to stand until creamy for about 10 mins.
In a large bowl, mix the flour and the salt.
Stir in the milk, oil and yeast. Beat to smooth.
Place on a non stick tray and cover and rise for 60 mins - until it’s doubled.
It’s going to be quite thick, gooey with air holes.
This is where you chill or freeze if not using now.
Stir the batter and sprinkle cornmeal on the dough.
Place poaching egg rings onto a buttered griddle if you want a perfect shape - don’t fill the poaching ring as they will be thick and take ages to cook.
Personally, I plop them onto my buttered griddle with a spoon and spatula as I like the homemade appearance.
Cook to golden and then turn. Bake on both sides and transfer to cool.
split and toast to serve with any topping that makes you happy!!!
I Love my man’s ideas!!! This is a good one to share.
Let me know what kinds of toppings really make this a special treat for you!! I love both savory options as well as sweet!! There are many combination tastes as well, like sweet/hot, salty/sweet, sweet/sour… the list goes on!!! I really want to hear from you!
Love & Blessings,
Ruth
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