Scottish Crumpets
Crumpets are a delicious Scottish type of pancake that you eat cold with butter.
Servings 4
Ingredients
- 250 g all-purpose flour
- ½ tsp bicarbonate of soda baking soda
- 1 tsp cream of tartar if you cannot get this, use half the amount of citric acid (citronsyre)
- ½ tsp fine sea salt
- 1 tbsp fine granulated sugar
- 30 g butter melted
- 250 ml semi-skimmed milk (letmælk) 1.5% fat milk
- 25 ml whipping cream
- 175 ml buttermilk (kærnemælk)
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, bicarbonate of soda, cream of tartar, salt and sugar.
- Gradually pour in the melted butter, milk, cream and buttermilk, whisking continuously until a smooth, slightly thin batter is formed. Let the batter rest for about 15-30 minutes to allow the acid-base reaction to start.
- Preheat a non-stick frying pan or griddle over medium heat. Lightly grease the surface with a bit of butter or oil.
- Pour or ladle the batter onto the pan, using about 1/4 cup (60 ml) per crumpet. The batter should spread out into a circle about 4 inches (10 cm) in diameter.
- Cook the crumpets for 2-3 minutes on the first side, or until bubbles start to form on the surface and the edges become slightly dry. Flip the crumpet and cook for another 1-2 minutes or until it's golden brown.
- Remove the cooked crumpet from the pan and place it on a wire rack to cool slightly. Continue with the remaining batter, greasing the pan as needed.
Notes
Best served cold with a generous spread of butter. They also pair well with jam or honey.
Store leftover crumpets in an airtight container at room temperature for up to two days. For longer storage, freeze them.