My gran has always been a prolific baker – homemade biscuits every week, pudding every evening – from melting moments, to eclairs, to crunchies – it was all homemade and all delicious! When my sister and I were little, she’d make crumpets (american pancakes) with us, she’d patiently let us ‘help’ to make them. After our exertions we’d enjoy crumpets spread with margarine with a glass of juice for morning tea, bliss… Such fun, happy memories!
Crumpets felt like the natural choice to redo for this month’s Recipe Redux – “A Food Memory For Which You Are Thankful”
In the US, November marks the Thanksgiving holiday. But many of us are especially thankful for food memories we have shared with friends or relatives throughout our lives. Was it a special meal you ate as a child? Or, maybe it was a food you grew and harvested with your own children. Please share one of your favorite food memories and the healthier “redo” of the recipe.
- 1 cup wholewheat flour
- ½ cup rolled oats
- 2 teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 1 large egg
- 1½ cups buttermilk
- 2 tablespoons canola oil
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- Whisk flour, oats, baking powder, bicarb and salt in a large bowl. In a separate bowl or jug, whisk egg, buttermilk, oil, sugar and vanilla.
- Make a well in the centre of the dry ingredients, add the wet ingredients and whisk until just combines (resist overmixing - it will make the crumpets tough).
- Let the batter sit, without stirring for at least 30 minutes (I left it overnight). As the batter rests, the raising agents form bubbles to help create a fluffy textured crumpet and the gluten in the flour relaxes for a more tender crumb.
- When ready to cook, coat a non-stick pan with cooking spray and heat over a medium heat. Measure out crumpets with ¼ cup measure and pour into the pan. Cook until you see bubbles form on the surface, flip and cook until golden brown on the other side. Repeat with the full mixture.