- Combine everything, leaving the melted butter for last.
- Heat up a non-stick skillet on medium heat.
- Lightly oil the griddle.
- Pour 3 small mounds of batter onto griddle. Leave a half an inch between the crumpets, they will spread out a bit. I kind of helped the batter into a circle with my fingers. You can do that because the batter is thick.
- Turn down the heat a notch and cook until the tops are shiny and bubbles break on surface.
- Turn the crumpets over with a spatula. They will be ready when the underside matches the top.
- The tendency is to make the next batch a little bigger; the eye gets used to the finished size and overcompensates. There should be enough batter for seven good-sized crumpets.
- Serve the crumpets with butter and jam.
BAKING POWDER CRUMPETS
As corporate greed is making more and more of our standard foodstuffs unpalatable, I have been forced to make more and more things from scratch. If you eat it all the time, your palate can adjust to the changes, but if you don’t, be prepared for the occasional nasty surprise. For instance, I cannot stand graham crackers anymore, no more almond roca for us until I can make my own graham crackers. It is hard to get graham flour where we live. Apparently, they go rancid in record time. More recently, the toasted, buttered English muffin my darling so lovingly prepared for me tasted metallic and distinctively bitter. Never fear I said we are going to make crumpets. After a few trials and errors, here is the fast version, leavened with just baking powder and buttermilk. So simple to make, I never thought crumpets could taste so good.
Baking Powder Crumpets
1 cup flour
1⁄8 cup sugar
1-1/2 tsp baking powder
1/2 cup 3.25% buttermilk
1 Tbsp melted butter
oil for the pan
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
- CLEMENTINES IN GRAND MARNIER
- MUSHROOM LINGUINE
- COCOA BREAD
- CUTLET PREPARATION AND BUTTERFLYING PORK
- TOASTED COCONUT SHORTBREAD COOKIES
- CHOCOLATE CUPCAKES width GANACHE
- CLEANING OFF STICKY DOUGH
- OLD FASHIONED CHOCOLATE DONUT HOLES
- VENISON STEAK
- BAKING POWDER CRUMPETS
- DRUNKARD SOUP – KORHELYLEVES
- GARBANZO MASHED POTATOES
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