Whole Wheat Crumpets Recipes

WHOLE WHEAT CRUMPETS

Steps:

• Mix 3/4 cup flour in bowl with yeast and warm water. Blend until smooth, cover and leave until frothy, about 20 minutes.
• Gradually stir other ingredients, beating until smooth. You should have a mixture like pancakes, or just a bit thicker. Add flour or water as necessary.
• Heat a non-stick surface to med/med-high and put non-stick egg rings on surface to heat thoroughly.
• Pour batter into rings, so it's about 1/2 in deep. Cook until dry on top, about 10 minutes.
• Remove rings and turn crumpet over to brown on top. Cool on wire rack.

WHOLE-WHEAT CRUMPETS WITH MOCK CLOTTED CREAM

Steps:

• In a large bowl, whisk together the milk, yeast and honey. Cover the bowl with plastic wrap and let stand in a warm place until the mixture becomes foamy, about 10 minutes.
• Whisk in the warm water, both flours, salt and baking powder until smooth. Cover with plastic wrap and let stand in a warm place until doubled in size, about one hour.
• To prepare the mock clotted cream, in a medium bowl, whisk together the mascarpone and cream until thick and stiff. Chill until ready to serve.
• To prepare the crumpets, set a griddle over medium-low heat and oil it. To make flat, pancakelike crumpets, spoon the batter onto the griddle and cook for about 3 to 4 minutes on one side and 1 to 2 minutes on the other. To make the crumpets using English-muffin rings or cookie cutters, oil them liberally and place on the skillet. Spoon in batter 1/4-inch high. Let the crumpets cook until dry around the edges and bubbles have formed over the surface, about 5 to 6 minutes. Remove the rings and wipe clean. Turn crumpets over and cook until lightly browned, another 2 to 3 minutes. Re-oil the griddle and each ring before making another batch.