These chilli crumpets are made with potato flour, making the gluten-free.
I need to learn the skill of paying attention and being in the moment all of the time. My mind is always filled with thoughts and I will be doing one thing and thinking about another more often than not. So, I went shopping and I needed fructose. I headed to the health food aisle, and picked up the first packet with white ingredients I saw. I did not even realize when I packed the ‘fructose’ into the cupboard that what I had was something else. Then, in the middle of baking I needed fructose and went to the store cupboard and searched. Lo and behold, what did I find but potato flour! How on earth had this happened. It does not feel the same through the packet, and indeed, I do not like the feel of it out of the packet. Not wanting anything to go to waste, and not feeling like making the effort to go and swap the ‘offending’ item, a few weeks later I used the potato flour to make an adaption of my wholewheat chilli pancakes.
Did you read the beginning of this post? About me needing to pay attention? Well, these chilli crumpets don’t have any chilli in them – or at least they didn’t when I published the recipe. The lovely Blubee sent me a kind email to tell me I had left the ingredient out of the recipe! And, so, I am back here to edit and add the ingredient. As I say: Perfection is something to be achieved, not yet attained.
- 165 g potato flour
- 11.25 mls baking powder
- 2.5 mls bicarbonate of soda
- 1.25 mls fine salt
- 10 mls dried chilli flakes
- 1 egg
- 250 mls milk
- 15 g butter, melted
- mix the dry ingredients together
- whisk together the egg and milk
- add to the dry ingredients
- add the butter and whisk in
- using a tablespoon measure ladle the batter onto a flat griddle, turn once when bubbles appear