We had some delicious blueberry crumpets while on holiday at a cafe recently ... Cafe Reka in the Dowse Art Museum in Lower Hutt ... they were fantastic. Served with grilled bacon and banana, and a little maple syrup.
That got us thinking about crumpets and how to cook them and how best to incorporate the blueberries. Here's our first attempt ... they didn't last long.
125 ml milk
125 ml water
2 tsp caster sugar
2 tsp dried yeast (not breadmaker yeast)
1½ cups plain flour
½ tsp salt
½ tsp baking soda
125ml warm water
2 cups Orchard Gold or Trader Tom's organic blueberries
Make the yeast starter by mixing the the milk and water and bringing it up to room temperature by heating gently. (If you heat it too much the yeast won't work.) Add the sugar and stir until it is dissolved. Sprinkle the yeast over the liquid, then mix in. Leave in a warm place for about 10 minutes, until it is frothy.
In a separate bowl, whisk together the flour and salt. Add the yeast starter when it is ready, and stir until the mixture forms a dough. Cover with a clean cloth and set in a warm place to rise for 45-50 minutes, until doubled in size.
Mix the baking soda into the last lot of warm water. Whisk this into the dough until it has formed a batter. Cover again and leave to rest for 30 minutes.
Heat a large frying pan or hotplate on a medium-low heat and grease it with oil or butter. Also grease the crumpet rings. (We used egg rings as we didn't have anything else ... they were fine, but made smaller crumpets than bought ones). Place the rings into the pan and pour a tablespoon of batter into each ring. Sprinkle several blueberries - we used 5-6 per crumpet on the batter, then top with some more batter, so that it comes up to the top of the ring - about 1cm high. Cook for about 4-5 minutes until bubbles appear and pop, and the top is slightly dry. Remove the rings and turn the crumpets over to cook the other side for 1-2 minutes.
Serve drizzled with maple syrup or a little icing sugar.