Sweet, sesame and fennel crumpets.
About a week ago a friend of mine asked what our favorite breakfast flat jack was. The only options that came to my mind were Pancakes, waffles, french toast, and crépes that's until a Brittish sister mentioned "Crumpets". Being that I love to try new things I immediately googled this breakfast delight and I knew it was something I just had to make. I did live in London a couple of years ago but always thought these packed cakes were English muffins. In a way I was right they are a lot like English muffins, with a pancake twist. My recipe is not a traditional British recipe, instead I made them a little sweeter and added my two favorite seeds (Fennel and Sesame) this is something you all really need to make.
1 cup (lukewarm) milk
1/4 cup (lukewarm) water
2 tablespoons melted butter
3 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons yeast
1 cup white flour (I used pastry flour)
3/4 cup wheat flour
1 teaspoon vanilla
1 teaspoon fennel seeds (optional)
1 teaspoon sesame seeds (optional)
Extra butter for your molds.
Mix all your dry ingredients in a large bowl. Add your wet ingredients and mix vigorously until well combined. Cover with a towel and allow the batter to rest for at least 1 hour. The batter must expand and form bubbles before you begin to make your crumpets.
Butter your muffin pans. Set aside. Meanwhile heat your griddle on medium low. Lightly grease your griddle and place your muffin tins inside. Pour your batter into the tins using a buttered icecream scoop. The batter should go 1/3 up from the muffin tin. Bake for approximately 7 minutes or until bubbles begin to form and the crumpet is easily released when you shake it with a pair of tongs. Remove the rings and cook for an extra 5 minutes on the second side. Repeat the same process with the remaining batter, making sure the muffin rings are cleaned and greased each time they're used. Serve warm with butter, jam, or honey.