Ingredients
400ml Coconut milk
1 tablespoon of Dried Yeast
1 teaspoon of Caster Sugar
300g Promin Low Protein All Purpose Baking Mix
1/2 teaspoon Bicarbonate Soda
Oil for greasing
1 teaspoon of Salt
Butter or spread for serving
Method
1. Warm the milk to medium heat and add in 100ml tepid water, along with the yeast and sugar and mix until dissolved. Allow this to stand in a warm place for 15 minutes.
2. In a large bowl mix the all purpose baking mix with the bicarbonate soda and mix in 1 teaspoon of salt. Once combined, make a well in the centre and pour in the yeast mixture.
3. Begin to whisk starting from the centre outwards and continue to do until the mixture becomes like double cream.
4. Once you have achieved this consistency cover with a damp tea towel and leave to prove, until little bubbles begin to form on the surface.
5. Grease an egg ring (or any other circular utensils you may have) with oil. Wipe a little oil around a large frying pan and place over a low heat.
6. Carefully spoon your batter mix into the egg ring. One or two spoonfuls is plenty, just so that it is level.
7. Cook on one side for 2 minutes and take off the ring and flip over the crumpets, then cook for 2 minutes on the other side. Re-grease and reheat the ring and pan before cooking the next. Repeat this process until you’ve used all the batter.
8. Set aside to chill and then toast to your preferred taste and lather with butter/ jam or another spread of your choice!
This batch makes approximately 10/12 crumpets so these will be great for freezing! Enjoy!
