Under 45 minutes
Makes 15-20 crumpets
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Ingredients:
Crumpet batter:
- 2 cups (500ml) cake flour, sifted
- 2 tsp (10ml) baking powder
- Pinch salt
- 2 eggs
- 2 cups (500ml) milk
- 1 tsp (5ml) vanilla essence
- 2 Tbsp (30ml) melted butter or canola oil
- Oil or butter, for frying
For serving:
- Knob butter
- 3-4 bananas, peeled and halved
- 2 Tbsp(30ml) brown sugar
- Juice (40ml) and grated peel of ½ orange
- ⅓ cup (80ml) icing sugar
- Chopped pecan nuts (optional)
Method
- Combine cake flour, baking powder and a pinch of salt in a large bowl.
- Whisk together eggs, milk, vanilla essence and melted butter or canola oil.
- Pour wet ingredients into dry ones and mix well.
- Set aside batter to rest for 10 minutes, if time allows.
- Heat oil or butter in a large pan.
- Place 9cm cookie cutters in the pan and pour in about ¼ cup (60ml) batter for each crumpet.
- Fry in batches for 3-4 minutes per side or until cooked through and golden.
- Heat a generous knob of butter in a separate pan until foamy.
- Add bananas, brown sugar and fry for 4-5 minutes until well browned but not too soft. Set aside.
- Combine juice, grated peel and icing sugar until smooth.
- Pile crumpets onto plates, top with caramelised banana, drizzle with citrus icing and top with chopped pecan nuts.
- Serve warm.
