Wholemeal crumpets

Current rating: 5 (2 ratings)
Serves 9-10
Prep 10
Cook 40
  • 3/4 cup plain flour (113g)
  • 3/4 cup wholemeal flour (113g)
  • 1 cup So Good™ Oat No Added Sugar, warmed
  • 1 tsp salt
  • 2 tsp instant yeast
  • 1/2 cup warm water
  • 1 1/2 tsp baking powder
  • 1 tsp caster sugar
  • 1 Tbsp margarine, melted

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  1. Place flours, oat milk and salt together in a large bowl. Use an electric mixer to beat for 1 minute.
  2. In a separate smaller bowl, dissolve yeast in warm water.
  3. Add yeast mixture, baking powder and sugar to flour mixture. Beat for 30 seconds. Cover and place in a warm place for 2 hours, until surface is bubbly and mixture has increased a little in size.
  4. Heat a large non-stick frying pan on medium-high. Brush crumpet rings and the frying pan with a little melted margarine. Place crumpet rings in pan.
  5. Pour 1/4 cup mixture into rings and cook for 3 minutes, until bubbles appear on the surface and start popping around the edges. Reduce heat to medium low and continue cooking for 7 minutes, until the surface is set (you can help pop the last few bubbles with a skewer).
  6. Remove the rings, then flip the crumpets over and cook for a further 2 minutes, until cooked through. Transfer to a wire rack to cool.
  7. Follow the steps above to cook the remaining crumpet mixture.

Tips

Crumpets can be served immediately, but are best eaten the next day. Toast them until the bases are nice and crispy.

Tips

Crumpets can be served immediately, but are best eaten the next day. Toast them until the bases are nice and crispy.

Nutrition Information