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.