This crumpet recipe is one for the recipe books. It’s soft, light, and fluffy. Best of all, there are no eggs or substitute eggs needed for this. 

I made these for my mum and me earlier this week and we both ate some and I froze the rest. Two days later I watched my mother re-heat and enjoy them all over again. It’s a wonderful, healthy version and I used unbleached stone ground flour in my batter. 

Did you know: There is a big difference between flapjacks and pancakes. Americans call flapjacks, pancakes. But the truth is that pancakes in South Africa are made with a thinner batter. The original flapjacks are UK-born and apparently, it was made with oats back then and cut into bars. 

Ingredients

3/4 cup milk (I used oat milk)

1 tbs water

1 tsp vanilla 

1 cup stoneground flour (any other flour is fine)

2 tsp baking powder

1 tbs olive oil

pinch of salt

2 tbs sugar

2 tbs butter

Method

1. Heat a pan on medium-high heat.

2. Mix all the dry ingredients with a whisk.

3. In another bowl, whisk all the dry ingredients.

4. Mix the wet and dry ingredients.

5. Add the butter to the pan and when it’s melted, pour it into the batter and stir it.

6. Drop 1/4 of a cup batter into the pan and cook well on both sides.

7. Enjoy with jam, honey, maple syrup, and fruits of your choice.