But there they are>>>>
Before I give you the recipe, I'll give you a few tips to make life in crumpet-making town a little easier.
- Make sure your batter is runny. If in doubt, add water.
- Do NOT mix the batter between rounds. The air bubbles need to stay there.
- Be prepared to spend a little time making these. Keep the heat LOW and go slow.
- Don't expect them to look like shop-bought ones, because they're not.
- Keep It Simple!
300 Grams gluten free all purpose flour
3 teaspoons baking powder
1 sachet dry yeast (7 grams)
1 teaspoon caster sugar
400 mLs tepid water
Sift flour and baking powder into a clean dry mixing bowl.
Mix yeast and sugar into water and pour into flour. Mix until you have a nice smooth batter (I used a hand-mixer on low speed). Allow to sit while you prepare your egg rings and frying pan.
Once the batter has air bubbles that can be seen it is ready to cook. Pour into egg rings until 3/4 full and cook over low heat until bubbles form on the surface. Cover and cook until top is no longer runny.
When cool, pop in toaster and serve with drizzlings of honey. :)