Wholewheat crumpets with a raspberry kombucha compote
- 150ml milk
- 75g plain flour
- 100g wholewheat flour
- 1 tsp sugar
- ½ tsp bicarbonate of soda
- 1 tsp fast-action yeast
- Pinch of salt
- Butter to serve
Raspberry kombucha compote
- 2 tbsp honey
- 2 punnets of raspberries (300g)
- 250ml kombucha
Take a healthy spin on the British teatime classic with these wholewheat crumpets, served with a raspberry kombucha compote. Make a double batch and enjoy for breakfast the next day – the perfect morning pick-me-up!
- Warm the milk in a pan until it bubbles, then let it cool. Add the
flour, sugar, bicarb and salt into a bowl and mix together. Make a well in the middle and add the yeast. Once the milk has cooled a little, slowly pour into the well with 150ml of warm water. Combine with the rest of the flour mixture by bringing it into the
well in the middle.
- Beat until you have a thick batter, then whisk until smooth before covering the bowl and leaving it in a warm place to rise and bubble for around an hour (it should double in size).
- Make the compote by gently heating the honey in a frying pan, then add in the raspberries, followed by the kombucha. Cook over a medium-low heat for around 20 minutes until it goes sticky. Add more honey to taste.
- When the crumpet dough is ready, grease a non-stick frying pan and the metal rings with a little oil or butter. Heat the frying pan over a low-medium heat and let the rings become hot in the pan, too. Spoon the batter into each ring until just over half full.
- Turn down the heat to low and cook each crumpet until it turns a golden colour and bubbles form on the top. This should take seven to ten minutes. If you want them crispy, cook on the other side, too. You can make a day ahead or freeze. To reheat, pop in a 140°C/285°F/gas mark 1 oven.
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