There’s nothing better than a plate of warm pancakes at home on the weekend! These vanilla bean crumpets make a delicious indulgent breakfast or brunch.
Crumpets are similar to pancakes, but smaller and thicker. Instead of crepes or pancakes, crumpets lend to an English muffin texture and are airy, spongy and too easy to easy.
Slathered in butter and honey or served with a berry compote, you really can’t go wrong with crumpets. Be sure to add your favourite toppings like fruit or spreads! If you love crumpets but looking for gluten-free, you should try our crumpets with rhubarb compote.
Ingredients
Method
1.Process vanilla seeds with remaining ingredients until smooth. Keep mixture in processor with lid on; stand in a warm place for 30 minutes.
2.Lightly grease four 8cm (3¼-inch) egg rings or round cutters with oil. Lightly grease a large non-stick frying pan with oil then place over high heat. Place rings in pan; fill each ring with a scant ¼ cup of batter. Reduce heat to medium; cook for 5 minutes or until tops have bubbles and batter tops look dry. Turn crumpets over. Remove rings; cook a further 3 minutes or until golden brown.
3.Serve warm crumpets with butter.
Use your hand to fill the ¼ cup measures of crumpet mixture as it’s difficult to handle with a spoon. You can use more than one frying pan and extra egg rings to make cooking faster.
Save the vanilla pod and place in a jar of sugar for vanilla infused sugar. Or use as a stirrer for warm milk or hot chocolates. You can use 1 teaspoon vanilla extract instead of the vanilla bean if preferred.
Crumpets will keep in an airtight container at room temperature for up to 2 days.
Serving suggestion Serve topped with fresh peaches and almonds.
Note
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