Recipe Emma Dean Courtesy of Struik Lifestyle
225g strong plain (all-purpose) flour
½t white (granulated) sugar
1t active dry yeast
150ml warm water
¼t bicarbonate of soda
1t butter, for greasing
Honey, fresh ricotta or berry jam, to serve
Warm the buttermilk to room temperature. Mix all the dry ingredients, except for the bicarbonate of soda, together in a large bowl.
Make a well and pour in the warmed buttermilk and warm water. Mix into a batter.
Cover with a tea towel or cling film and leave in a warm, draught-free place. Leave it to rise for an hour, until it has doubled in size and the mixture is light and spongy.
Stir the batter to knock back any air. Now add the bicarbonate of soda and stir in well.
Transfer the batter to a pouring jug and leave in a warm place for 30 minutes.
Heat a non-stick frying pan on the stovetop over a medium-high heat.
Grease four egg rings with butter. Place the egg rings in the pan and pour in enough batter to fill the rings halfway up the sides. Cook until bubbles form on the top — about ten minutes.
Lift away the rings, and flip over the crumpets. Fry for two minutes and remove.
Place to one side and cook the remaining crumpets. Serve warm with honey, ricotta or berry jam. Serves 8
You’ll find more delicious recipes in Emma’s cookbook, ‘A Homegrown Table‘ (R330, Struik Lifestyle).