No baked or pan-cooked treat epitomized Sunday afternoon quite like crumpets. These small, fluffy pancakes are easy to make and require minimal ingredients, simply combine flour, baking powder, eggs and milk. Cook on the pan and enjoy with jam and butter. In worse case end-of-month scenario, Amma simply made them with milk and self-rising flour. Other forms of Amma‘s pancakes included sour dosa and fried ones which often served as a substitute for bread.
I made these South African crumpets to go with strawberry jam, which my son made at preschool this week (by make I mean helped cut strawberries), none the less it was one of my proudest moments yet.
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Crumpets vs Flapjacks
There is much debate about the difference between flapjacks and crumpets. From childhood, I know that the small pancakes made with baking powder were referred to as crumpets, and larger ones, were flapjacks.
How to Make South African Crumpets
Unlike English or American crumpets which use yeast in the batter, South African crumpets use baking powder as a rising agent. Crumpets are best made using self rising flour or flour with baking powder, this gives the crumpet their soft, fluffy texture. For an egg less version, omit the eggs and use milk and baking powder combined with flour. If you are using eggs, combine with castor sugar until fluffy, this results in a smooth crumpet batter.
The consistency of crumpet batter is thick yet runny, and can be poured onto the pan. Some prefer crumpet rings to achieve a uniform shape. In my opinion the only tools needed when making crumpets are a spoon for pouring the batter onto the pan and a spatula for turning.
To cook perfect crumpets, make sure the pan is warm. If you use a good no stick pan, you require minimal butter for greasing the pan.
How to Serve Crumpets
Try my homemade oat flour pancakes using ground oats and bananas for a guilt-free Sunday treat.