A yummy breakfast staple

This recipes makes about 20 crumpets.
Each crumpet is 0.23 protein


  • 260g Loprofin flour 
  • 8g dry yeast 
  • 1 teaspoon salt 
  • 2 teaspoon baking powder 
  • 1 teaspoon sugar 
  • 1 tablespoon vegetable oil 
  • 2 cups warm water


Mix together all dry ingredients.
Add oil and water and mix to a smooth batter.
Cover with cling wrap and allow to rest for approx half hour in a warm place. This mixture should almost double in size and look bubbly.
Grease a large fry pan and some egg rings.
Spoon mixture into egg rings but do not overfill.
Cook the crumpets over a moderate heat. When the tops start to dry up and bubble, use a tooth pick to pop air bubbles as they rise.
When crumpets are dry on top, flip over and cook briefly.
Freeze or toast and eat.

Recipe from Nutricia.
Loprofin flour is available through Nutricia.