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Crumpets with honey ricotta
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulgent honey ricotta crumpets - an irresistible snack for any moment.
Ingredients:
  • 2 tsp (7g/1 sachet) dried yeast
  • 5.00 gm caster sugar
  • 125ml (1/2 cup) warm skim milk
  • 125ml (1/2 cup) warm water
  • 225g (1 1/2 cups) plain flour
  • 1.20 gm salt
  • 125ml (1/2 cup) water, extra
  • 0.63 gm bicarbonate of soda
  • Vegetable oil, to grease
  • 150g reduced-fat ricotta, to serve
  • Honey, to serve
Instructions:
  • In a bowl, mix yeast and sugar, then add milk and water. Stir until yeast dissolves. Cover with plastic wrap and let it rest in a cozy, draft-free spot for 10 minutes or until frothy.
  • In a bowl, mix flour and salt. Create a well in the center. Pour in the yeast mixture and stir until fully combined. Cover with plastic wrap and let it rise in a cozy, draft-free spot for about 1 hour until doubled in size.
  • In a jug, mix water and bicarbonate of soda. Use a balloon whisk to beat the crumpet mixture until it deflates. Slowly add the water mixture, beating well until smooth. Cover with plastic wrap and let it rest for 30 minutes.
  • Grease a non-stick frying pan and four 7.5cm-diameter egg rings with oil. Place the egg rings in the frying pan over low heat. Pour 60ml (1/4 cup) of batter into each ring. Cook for 6-7 minutes or until bubbles appear on the surface, the base is golden, and the top is set. Transfer to a wire rack, remove the egg rings, and repeat with the remaining batter, greasing and reheating the pan and egg rings between batches.
  • Toast the crumpets until lightly golden, then place them on serving plates. Spread a generous layer of ricotta on top and finish by drizzling with honey. Serve while warm and enjoy immediately.

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