I absolutely enjoy making crumpets/flapjacks on Saturday mornings for breakfast for my hubby and myself.
I can go on to say that the recipe is quick and easy, but I won’t. I’d rather say that it’s delicious. You don’t need another reason to make it! You also don’t have to use gluten-free flour, however, I like to use gluten-free flour in most of my ‘flour based’ recipes, as I find that my body digests it better. Try using it too, regardless if you have an auto-immune, celiac disease or not.
- 140gr gluten-free self-raising flour
- 1ml salt
- 15ml caster sugar
- 1 jumbo egg
- 150ml milk
- 15ml butter/coconut oil melted
- Sift the flour and salt in a small bowl and then add the sugar. Don’t mix it just yet.
- Whisk the egg, milk and melted butter, then add it into the dry ingredients.
- Beat it all together with a whisk. You can fold in a handful of blueberries or quartered strawberries. (+- 10 small strawberries) Allow the mixture to stand for about 20 – 30 minutes before frying. During this time, you can prepare the cream and fruits.
- Spray a pan with non-stick spray and add about a tablespoon of coconut oil/oil or butter. (Set the stove to medium heat). Remember to keep adding oil while frying batches of crumpet mix to the pan.
- Using a tablespoon, pour the thick batter on to the pan and flip it over until both sides are golden brown. But because this specific batter is rather thick, use a spatula to press the crumpets flat on the side that is already cooked.
- Place your cooked crumpets on to a plate with some tissue paper before plating.
- Get your fruit and cream ready for plating.
- For an extra little something, drizzle your dish with honey.
It’s not necessary to use gluten-free self-raising flour. If you only have regular wheat flour in your pantry, you can use it, just remember to add 10ml baking powder.
This recipe doesn’t make a lot of crumpets, It would be enough to serve about 3 people. So if you’re planning on making a big breakfast with kids, I suggest you double the recipe.
Don’t add icing sugar to the whipped cream if you have honey, or the dish might be a tad too sweet.