The Crumpet Controversy by Yudhika Sujanani

With Mother’s Day just a few days away, it got me thinking about delicious recipes that my mom and gran would prepare! My gran always made fabulous crumpets and they are so good that she has to make them everyday when she comes to visit. I did watch her a few times and with most experienced Indian ladies, they cook and bake without measurements and my Nan is no different. They make everything look so easy and effortless. And it’s because they make it look so easy, that I did try to whip up a batch as an after school treat. Most of them were welded to the pan and scraping them off just led to lots of burning and trauma! The ones that did make it were hard and rubbery! I just had to pay more attention to Nan to get these right!

I use an AMC Chef’s Pan to cook these and grease it lightly with a mist of non-stick spray. Once the batter is in you could add a little melted butter to the pan but the spray on its own worked well enough. You can also use a AMC Cookware Skillet for this…and luckily enough, it’s the prize AMC are giving away…click here for more details on how to enter, https://yudhikayumyum.com/2015/05/04/cookware-for-queens-and-a-few-kings-too-the-amc-cookware-competition/

I posted a pic of the crumpets on Facebook. My English Champagne drinking friend, Carole Tate, declared that it wasn’t a crumpet after all! I was completely confused and decided to do a little investigating. English crumpets are different to Scottish ones, and there is much confusion over flapjacks, English muffins and Crumpets.

So let’s settle on calling these South African Crumpets which, by the way, are much like American flapjacks. They can be served dusted with cinnamon sugar, drizzled with syrup, and served in a stack topped with crispy bacon. Crumpets can also be served plain and smeared with a heavy dose of butter! It’s all good…it’s all delicious! These are easy enough for kids to make on Mother’s Day and here are a few other recipe ideas from my previous blog posts…For a meringue frosted cake and delicious scones click here – https://yudhikayumyum.com/2012/05/09/mothers-day-blues/

For those of you who are die hard English crumpet fans, apologies for calling this a crumpet. It’s what I have know it as my entire life. Let’s put the controversy aside, and bang out a batch…they are delicious by any name!

Since blogging is still ‘quite new’, I would love to hear from you so leave a message in the comments section when you drop by! And if you love the recipe, feel free to share it!

The crumpet stack – perfect for Mother’s Day

Crumpets

Makes 24

Ingredients

500ml self raising flour
10ml baking powder
Pinch of salt
75ml sugar
250ml milk
250ml cold water
2 eggs
60ml melted butter

Cinnamon sugar, to dust
Butter and golden syrup, to serve

Here’s how:

Sift the flour, baking powder and salt into a mixing bowl.
Add the sugar.
Lightly whisk the milk, water and eggs to combine.
Make a well in the centre of the dry ingredients.
Whisk the mixture until smooth, then pour in the butter.
Whisk once again to incorporate.
Cover the mixing bowl with plastic wrap and leave the batter to rest for an hour.
Heat an AMC 28cm Chef’s Pan and grease with non stick spray.
Cook spoonfuls of the batter in the pan – I use an egg ring to keep them even in size.
When the crumpets bubble on the surface and are golden brown, turn then over and cook on the opposite side.
Grease the pan again with non-stick spray and repeat.
Sprinkle with cinnamon sugar.
Serve with butter and golden syrup.