Semolina Crumpets
The longer you leave the batter to stand, the better!
Makes enough for: 1 batch crumpets
Ingredients
- 125 g semolina
- 20 g flour
- 15 g honey
- 3 g instant dried yeast
- 1.25 mls fine salt
- 250 mls tepid water
- 5 mls bicarbonate of soda
- canola oil for frying
Method
- Place the semolina, flour and honey into a bowl
- Place the yeast on one side of the bowl, and the salt on the opposite side
- Add the water and whisk to combine
- Set aside for 5 minutes then add the bicarbonate of soda and whisk in
- Set aside for at least 30 minutes
- Heat a crêpe pan on a medium to high temperature and lightly oil the pan
- When the oil is hot, whisk the batter and pour 30ml measures for each crumpet
- When you see bubbles on top of the crumpet, lower the temperature
- Leave to cook until completely dry on top, then remove and set aside on some kitchen towel to drain
- Do this until all the batter has been used up, then serve immediately