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English Crumpet Cakes

Maria Kostoff
Translated by
Maria Kostoff
English Crumpet Cakes
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Preparation
30 min.
Cooking
20 min.
Тotal
50 min.
Servings
10
"These griddle cakes are going to turn us into sworn fans of English cuisine - they`re that good."

Ingredients

  • flour - 1 cup (250 g) white
  • whole grain flour - 2/5 cup (100 g)
  • yeast - 2 tsp dry
  • salt - 1 tsp
  • brown sugar - 3 tbsp
  • milk - 1 1/2 cups (360 ml)
  • baking soda - 1/2 tsp
  • water - 1/2 cup (125 ml) cool
measures

How to make

Dissolve the yeast in a little of the milk, which needs to be slightly warm, add 1 tsp sugar. Sift the flour into a bowl and mix with it the sugar and salt. Make a well and add the milk and dissolved yeast.

Begin stirring vigorously with a wooden spatula, until you get a thick dough. Stir for a few minutes until it becomes homogeneous and hangs in thick ribbons when you lift it with the spatula. Cover the bowl with plastic wrap and leave it to rise for 1 and 1/2 hours – it has to rise and then fall.

Dissolve the baking soda in the cool water and add it to the dough, stirring vigorously. Cover again with foil and leave in a warm place to increase in volume and for bubbles to form on the surface. Heat a greased skillet on the stove and brush metal serving rings with oil.

Put them in the pan and fill them halfway with the batter. Bake for 7-8 minutes to inflate and until they turn golden brown on the bottom.

Then, remove the rings and flip the cakes over to bake on the other side.

Serve the warm cakes with jam or honey of your choice.

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