Homemade cinnamon & lemon crumpets with raspberrie
Category
Breakfast - Brunch
Sub
Category
None
Ingredients
500 g strong bread flour
1 teaspoon caster sugar
1 sachet easy-action yeast
1 pinch bicarbonate of soda
2 teaspoons sea salt
½ teaspoon ground cinnamon
For the topping
250 g good quality ricotta cheese
zest of 1 lemon
2 tablespoons honey, plus extra for drizzling
3 large handfuls fresh raspberries
vegetable oil, for greasing
Instructions
Place all of the crumpet ingredients into the bowl
of a food processor. Pour in 600ml (20fl oz) of
tepid water. The water needs to be warm enough to
activate the yeast, but not so hot so that it kills
it.
Blitz all the crumpet ingredients together until
you've got a loose batter. Leave to stand for 10
minutes to let the yeast develop. The mixture should
be quite wet, just about dropping consistency.
While the yeast develops make the topping by
putting the ricotta, lemon zest and honey into a
bowl and beat together until light and fluffy.
Place half of the raspberries into another little
bowl and mash up with a fork. Fold the mashed
raspberries into the ricotta - don't be tempted to
over-mix it, you're looking for a beautiful pink
rippled effect.
Now it's time to cook the crumpets - you may need
to do it in batches. First, grease the inside of
your metal rings with some vegetable oil. Place a
good non-stick frying pan on a medium heat. Pop
the rings into the dry pan and, when it's nice and
hot, spoon some mixture into each ring until it is
about 1cm (½in) deep. Turn the heat down to low
and leave for 15 minutes to cook through. Check
the pan is not getting too hot, as you don't want
the bottoms of the crumpets to burn. After about
15 minutes — once the bubbles on top have formed
crumpet-like dimples — turn the crumpets over,
using tongs to lift the rings away. Cook for
another 5 to 10 minutes, until cooked right
through.
Serve the warm crumpets with a generous spoonful
of ricotta, an extra drizzle of honey and some
lovely raspberries.
Originally Submitted
8/27/2013
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