Homemade crumpets with ricotta, berries & thyme honey
Indulge your taste buds with a delectable breakfast by adding fresh summer fruits, ricotta cheese, and honey to your homemade crumpets.
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Author:Dan Doherty
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:21x
Category:Breakfast
Method:Bake
Cuisine:American
Ingredients
Scale
For the crumpets
260ml milk
1 tsp caster sugar
7g sachet of fast-action dried yeast
220g plain flour
½ tsp bicarbonate of soda
vegetable oil, for oiling and cooking
To serve
80g ricotta
200g mixed summer berries
4 tbsp thyme honey
Instructions
Step 1
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In a medium saucepan, heat the milk and 60ml water until warm but not hot. Take off the heat, add the sugar and yeast and stir in, then set aside for 15 mins.
Step 2
Sift the flour, bicarb and a large pinch of salt into a mixing bowl. Make a well in the middle and add the milk mixture. Stir to make a batter, then cover with a tea towel and leave for 40-50 mins until frothy.
Step 3
When ready to cook, heat a flat, non-stick frying pan over medium-high heat and oil four cooking rings, roughly 8cm in diameter. Add a splash of cooking oil to each ring and tip in a ladleful of the batter (you want them between half and three-quarters full). Cook over low heat for 15 mins or until bubbles form at the top and pop.
Step 4
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Gently lift off the ring, running a knife around the edge if it’s stuck. Flip the crumpets over to cook the top for a minute or so, then take them out of the pan and leave them to cool on a wire rack while you cook a second batch.
Step 5
When ready to serve, toast the crumpets lightly. Spoon over the ricotta, scatter over the berries and finish with a drizzle of honey.
