Well hello there fans, it’s been a while, I had surgery on my tongue ( on my birthday 😦 ) so I’ve had a Complan, soup and coffee diet for the last two weeks but I’m finally back on solids – as long as they’re not too crunchy.
It’s damp and it’s cold out there . I want comfort food after I’ve walked little Nigel. Something warm, preferably squashy and definitely covered in butter. It’s time to hit the kitchen after too long away.
Anyone fancy a Crumpet?
They’re not going to belittle your neighbours baking abilities at an evening soiree but they will give you a snuggly warm feeling inside when you bite into them fresh from the pan.
The batter couldn’t be easier, mix plain flour with milk and/or water, yeast, a little bit of sugar and a bit of salt. Aim for double cream consistency. Give it a quick whisk and leave it somewhere warm until it’s well bubbly.
A non stick pan works better here than my favourite cast iron assault grade frying pan.
You need some sort of ring to hold your batter ( I think mine are meant for fried eggs but I hate eggs) but if you don’t have anything, fear not! I’ll show you an alternative later.
The trick is not to have the pan too hot, we’re not in pancake territory. Just off the lowest setting is about right – to get those wonderful bubbles takes about ten minutes and we don’t want our bottoms burnt to cinders. Preheat the pan and be really gentle spooning in the batter.
You can reheat these guys in the toaster and they’ll freeze fine so you’ve no excuse for not making them in hoards.
Coming soon – cheese making!