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Crumpets are neither bread rolls nor pancakes but somewhere inbetween. Nevertheless, they make a wonderful breakfast because they are as fluffy as a fresh bread roll and yet they can be cooked in a pan. What makes them so special are the holes. These are a result of the long baking process and are particularly good for soaking up toppings. Personally, I find crumpets taste best with a syrup or something similar. For this recipe I have used date syrup.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Mix the flour, salt and yeast in a bowl. Pour in the oat milk and water, combine to form a smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. Mix the baking powder into the batter.
Grease the inside of the ring-shaped moulds with oil. Heat an uncoated frying pan, brush with oil, place the moulds in the pan, fill each with approx. 2 tbsp of batter. Cook the crumpets over a medium heat for approx. 10 mins. until little bubbles begin to appear. Remove, release the crumpets from the moulds using a sharp knife, turn over and cook briefly. Cover and set aside. Repeat these steps with the remainder of the batter.
|Serve with:||Fruit, berries, nut butter, date syrup.|
|Note:||This recipe also works without metal rings – it just means that the crumpets won’t all be exactly the same size.|
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