Hello Friday deliciousness. Hello wholewheat crumpets drizzled with maple syrup and blueberries.
You know that time of the day between lunch and supper, around 3 o’ clock, when you feel like a little snack, perhaps even something sweet, just something to tide you over to dinner and something to accompany your 3pm cup of tea?
Well, these crumpets are the perrrrrfect tea-time treat. They are wholewheat too. So, they could technically pass as a healthy treat, except for the fact that you are going to drizzle heaps of golden syrup onto your stack of crumpets, just like I did. Although, I did go a little overboard – I had to get the correct “pour-syrup-shot”, you see. I figured I could do it on my own – pour syrup and take photo and not get my hands in the picture. Tis a difficult task. That is when I enlisted the syrup-pouring services of my hubby. I only took about 100 photos and so the crumpets got a little, mmm, saturated, if you know what I mean. Syrup saturation – It’s an actual phenomenon. My boys loved em.
I used a ¼ cup to spoon the batter into the pan. You want a medium heat so that you don’t burn the outsides.
They took a while to cook – they are thicker than pancakes after all so just bear that in mind.
You can add blueberries to the crumpet batter, right at the end. I was desperate to do this but my little boys were having none of that. Instead, I got away with sprinkling some blueberries on top of the crumpet stack. The slight tartness of the blueberries goes so well with the sweetness of the syrup. I used wholewheat flour but you could easily substitute it for white flour if that is all you have. The texture, even with wholewheat flour, was still light and smooth.
Let’s talk about other crumpet toppings!
These would work wonderfully too:
- Chopped bananas
- Strawberries or raspberries
- Nutella (that did not come from me J)
Can you think of any others that would work well?
A really great idea – which I have just thought of at this very precise second, is to make mini crumpets, kind of like 5cm in diameter and pop them in your child’s lunchbox. Genius!
The 3 things I love about this Wholewheat Crumpet recipe are:
- You can make them with your kids
- The recipe doesn’t make a huge amount so there is no chance of pigging out…unless of course you make a double batch and hide in the garden and eat them all to yourself.
- They have a light and fluffy texture, despite the wholewheat flour. Print
- 2 cups wholewheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs
- 1 cup Greek yoghurt (full cream)
- 1 and 1/4 cup milk
- 1/4 cup brown sugar
- 3 tablespoons vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla essence
- Optional: 1 cup fresh blueberries
- Butter – for frying (or just use cooking spray)
- In a large bowl, whisk the eggs, yoghurt, milk, sugar, oil and vanilla essence together until well combined.
- Add in the dry ingredients- the flour, baking powder, baking soda, salt and cinnamon and gently mix until all is well combined. Be careful not to overmix.
- If you are adding blueberries to the batter, add them now by gently folding them in.
- In a large frying pan, add about a tablespoon of butter and put on medium heat. Using a 1/4 cup measure, drop the batter into the pan. Cook until bubbles start to form and the edges look cooked, then flip them over and cook the other side. They should be a light brown colour.
- Drizzle with maple syrup and top with blueberries (or any other topping of your choice.)
A dreamy stack of scrumptious crumpets drizzled with maple syrup. Delicious!
Â Recipe Inspired by: www.sallysbakingaddiction.com